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Рецепт Pavlova With Mango Puree
by Global Cookbook

Pavlova With Mango Puree
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Ингредиенты

  • 6 x Egg whites 6
  • 1 c. Sugar 250 mL
  • 1 tsp Vanilla 5 mL
  • 1 Tbsp. White vinegar 15 mL
  • 2 x Mangoes 2
  • 1/2 c. Yogurt cheese or possibly whipping cream 125 mL
  • 2 Tbsp. Icing sugar 25 mL
  • 2 Tbsp. Orange liqueur 25 mL
  •     Fruit for decoration
  • 1 sprg fresh mint
  •     Edible flowers

Инструкции

  1. Beat egg whites till light. Add in sugar gradually and beat till hard. Beat in vanilla. Beat in vinegar.
  2. Outline a 9"/24 cm circle on parchment paper and place on a baking sheet.
  3. Spoon egg white into the circle. Bake in a preheated 250F/150C oven for 1 to 2 hrs or possibly till just beginning to brown lightly. Remove from oven and cold. (Freeze if not using immediately.) Meringue should be crusty on the outside but soft inside.
  4. Peel mangoes, reserve half of one for garnish. Dice remaining fruit and puree. Place puree in a saucepan and cook, stirring constantly, till reduced to about 1 c./250 mL and is very thick. Chill.
  5. Combine yogurt cheese with sugar and orange liqueur. (Or possibly whip cream with sugar and orange liqueur.) Reserve.
  6. Just before serving, spread mango puree over meringue. Then spread yogurt or possibly cream mix over meringue. Arrange fruit on top. Place mint sprigs and edible flowers on fruit.
  7. NOTE: To make yogurt cheese, spoon a 750 mL container of 1% yogurt (or possibly whatever natural yogurt you prefer) into a strainer lined with cheesecloth which you have set over a bowl. Cover with plastic wrap and allow yogurt to drain three hrs to overnight.
  8. NOTES : Makes 6 to 8 servings