05 Jan

Pistachio Cream Mini Pavlovas with Strawberry Sauce

2 words. Easy and delicious. Is there any other dessert more perfect than Pavlova?

Classic Mini Pavlovas

{ Makes 4 }

Ingredients
  • 75 g Egg whites
  • 150 g White sugar
  • 1 tsp Lemon juice
  • 1/4 tsp Salt
Instructions
  1. Preheat oven to 350º F / 160º F.
  2. Mix egg whites with sugar in a small saucepan and put them over a saucepan with simmering water a few minutes until sugar dissolves, or using a thermometer until it gets 64°C exactly. Whisk constantly.
  3. Transfer the hot mixture to a stand mixer, add the lemon juice and salt and whip for about 10 minutes or until Swiss meringue is firm and bowl feels cool.
  4. Using a spoon, spread the meringue into 4 rounded discs of 3 inches / 9 cm each on a baking sheet covered with parchment paper or a silicone mat.
  5. Place the baking sheet into the oven, reduce the temperature to 250º F / 120º F and bake for about 2 hours.
  6. Turn off the oven and if you have some time, let pavlovas to cool inside the oven all over the night or take them out and let them cool at room temperature.

Pistachio Cream

Ingredients
  • 150 g Heavy cream
  • 30 g Icing sugar – sifted
  • 1 tbsp Pistachio Paste
  • 1 drop of Mint green gel food colour
Instructions
  1. Put cream and icing sugar in the bowl of an electric mixer fitted with the whisk attachment and whip until stiff peaks begin to form.
  2. Add in the pistachio paste and gel food colour and whip 1 more minute at high speed until you get stiff peaks. Do not overwhip.
  3. Use inmediately or cover and refrigerate.

Strawberry Sauce

{ 1 cup }

Ingredients
  • 150 g Fresh strawberries
  • 30 g Sugar
  • 50 g Water
  • 20 g lemon juice
Instructions
  1. Mix all the ingredients in a small size saucepan and cook in medium high temperature for 10 minutes, stirring ocasionally.
  2. Transfer the strawberry mixture to a blender or food processor and blend it until it gets a fluid consistency.
  3. Let cool.
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