Pavlova Dessert
Baking and Desserts | Romanian cuisine
⏳ Time
1 hour 10 minutes
🥕 Ingredients
15
🍽️ Servings
5
Description
You can significantly reduce the preparation time for this dessert by using store-bought strawberry syrup instead of making it from scratch, but the number of flavor sensations will decrease accordingly.
Ingredients
- Strawberry - 15.9 oz
- Sugar - 7.1 oz
- Powdered Sugar - 4.6 oz
- Egg white - 3.5 oz
- Sour Cream - 4.2 oz
- 10% cream - 3 fl oz
- Meyer Lemon Juice - 1 fl oz
- Citrus Zest Mix - 1 tablespoon
- Mint - 1.2 oz
- Starch film - 0.5 oz
- Port Sauce - 0.5 oz
- Agar-Agar - 0.1 oz
- Mild Chili Spice - 0.1 oz
- Vanilla Pod - 1 piece
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Cut 200 grams of strawberries (it's best to use the ripest berries, as they will yield more juice) into large pieces and place them in a metal bowl. Sprinkle with 30 grams of granulated sugar. Do not stir. Tightly wrap the bowl with plastic wrap and place it in a water bath for four hours.
Step 2
Whip the egg whites until stiff peaks form, then add a mixture of powdered sugar and granulated sugar (100 g each), cornstarch, and 2–3 ml of lemon juice. Continue whipping for another ten seconds until the sugar is completely dissolved. Transfer the mixture to a piping bag and pipe meringues onto a baking sheet lined with parchment paper. Place in a preheated oven at 194°F for half an hour, then allow the meringues to cool for another half hour.
Step 3
For the cooled meringues (you will have about fifteen), carefully cut off the tops with a serrated knife and remove the soft center. Prepare the strawberries (you will need the same number of berries as meringues) by removing the tops and carefully hollowing out the centers. Prepare the Chantilly cream: mix 30 grams of powdered sugar, cream, and seeds from a vanilla pod (about the tip of a knife), and whip in a mixer.
Step 4
Bring 200 ml of water to a boil, add 70 grams of granulated sugar, 30 grams of mint, 20 ml of lemon juice, and lemon zest. Remove from heat, let steep for an hour, then strain and add agar-agar. Bring to a boil again, cool down, and refrigerate. Once set, blend the jelly until smooth and thick. Fill the strawberries with the mint sauce and the meringue shells with Chantilly cream.
Step 5
Remove the strawberries, which have released their juice in the water bath, from the heat (they should have almost completely released their juice and color after four hours). Strain the prepared strawberry syrup first through a fine sieve, then through a cloth, to ensure that no seeds or fibers remain in the syrup.
Step 6
Prepare the sour cream sauce to serve with the dessert: whisk the sour cream and add 20 ml of strawberry syrup. Stir with a whisk until the consistency and color are uniform.
Step 7
Dice the remaining fresh strawberries into small cubes, finely chop a piece of chili pepper, mix everything together, season with pepper, and dress with any berry topping to bind the flavors. Use two spoons or culinary cutters to shape the resulting strawberry tartare.
Step 8
Place a tablespoon of sour cream sauce near the edge of the plate and make a stroke towards the center, spreading the sauce. Arrange the meringues with strawberries, covering the berries with the cut tops and dusting with powdered sugar. Add a sharp strawberry tartare, and garnish the Pavlova strawberries with drops of mint sauce and a couple of mint leaves.
Cooked This Dish? Share Your Delicious Creation with the Community! 🥰
Snap a photo and let everyone see your culinary masterpiece. Inspire others and showcase your skills!
Users Photos
No photos yet
Leave a Comment
Please log in to leave a comment.