Dessert
Nitro Cherry Pavlova
2 u 30 minVoor 6Nutri-Score D€€€
D
2 u 30 min
2 u 30 minNitro Cherry Pavlova
recept van
@ttimomuellerr
@ttimomuellerr
2 recepten
2 imports
0 keer gekookt
wat je nodig hebt
Ingrediënten
egg whites (at room temperature)Zuivel4 stukken
caster sugarVoorraadkast200 g
cornstarch (sifted)Voorraadkast10 g- white vinegarVoorraadkast5 ml
cherries (pitted)Groente en fruit300 g
cherry juiceDranken100 ml- sugar (for the cherry compote)Voorraadkast60 g
- lemon juice (freshly squeezed)Groente en fruit15 ml
- heavy cream (very cold)Zuivel300 ml
- powdered sugarVoorraadkast30 g
- vanilla extractVoorraadkast5 ml
liquid nitrogen (for shaping and finishing)Overig500 ml
per portie
Voedingswaarden
368kcal
- Koolhydraten
- 53 g
- Eiwitten
- 3 g
- Vetten
- 16 g
wat je gebruikt
Keukengerei
Oven
Keukenmixer
Bakplaat
Mengkom
Steelpan
Spatel
Keukenthermometer
stap voor stap
Bereiding
- Stap 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.
- Stap 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.
- Stap 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.
- Stap 4
Whip the cream
- Whip the cold heavy cream with the powdered sugar and vanilla extract to soft peaks.
- Stap 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.
- Stap 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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