Postre
Nitro Cherry Pavlova
2 h 30 minPara 6Nutri-Score D€€€
D
2 h 30 min
2 h 30 minNitro Cherry Pavlova
receta de
@ttimomuellerr
@ttimomuellerr
2 recetas
2 importaciones
0 veces cocinadas
lo que necesita
Ingredientes
egg whites (at room temperature)Lácteos4 piezas
caster sugarDespensa200 g
cornstarch (sifted)Despensa10 g- white vinegarDespensa5 ml
cherries (pitted)Frutas y verduras300 g
cherry juiceBebidas100 ml- sugar (for the cherry compote)Despensa60 g
- lemon juice (freshly squeezed)Frutas y verduras15 ml
- heavy cream (very cold)Lácteos300 ml
- powdered sugarDespensa30 g
- vanilla extractDespensa5 ml
liquid nitrogen (for shaping and finishing)Otro500 ml
por ración
Nutrición
368kcal
- Carbohidratos
- 53 g
- Proteínas
- 3 g
- Grasas
- 16 g
lo que usará
Utensilios
Horno
Batidora amasadora
Bandeja de horno
Bol
Cazo
Espátula
Termómetro de cocina
paso a paso
Preparación
- Paso 1
Make the cherry compote
- Combine the cherries, cherry juice, sugar and lemon juice in a saucepan.
- Cook over medium heat until the cherries soften and the liquid thickens.
- Blend to a smooth purée and chill completely.
- Paso 2
Whip the meringue
- Whisk the egg whites in a stand mixer until soft peaks form.
- Gradually add the caster sugar and whisk to a stiff, glossy meringue.
- Fold in the cornstarch and white vinegar.
- Paso 3
Bake the pavlova shells
- Pipe or spread the meringue into rounds on a lined baking tray.
- Bake at 120 °C until crisp and dry, then cool completely in the switched-off oven.
- Paso 4
Whip the cream
- Whip the cold heavy cream with the powdered sugar and vanilla extract to soft peaks.
- Paso 5
Shape with liquid nitrogen
- Chill a metal stamp in liquid nitrogen.
- Dip the meringue shells briefly in liquid nitrogen to set the outer layer.
- Fill the centre with the chilled cherry compote.
- Paso 6
Assemble and finish
- Top the shells with the whipped cream.
- Press the chilled stamp onto the cream to create the crisp finish.
- Serve immediately with fresh cherries.
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