Hello everyone ,im here for another group challenge on facebook … Dia Um…Na Cozinha theme was pavlova. As you know here in UK and normal to find or pavlova and Portugal had never seen or tasted one pavlova, I’m fa, in love. I think and challenge and pears it is not very easy to make at home without oven decks and ovens with fans because in UK almost everyone has fan, you must open the door for air to circulate and not resonate or end up burning pavlova in mere seconds distraction.
I leave you recipe:
For the meringue
6 large eggs
300g caster sugar
sea salt 1 pinch
To mount Pavlova:
200 g of fresh strawberries
2 slices of pineapple
200 ml cream
2 tablespoons caster sugar soup
1 teaspoon extract vaunilha
some fresh mint sprigs, leaves picked
2 slices of pineapple
2 tablespoons water
Preheat oven to 150 ° C / 300 ° F / Gas 2. Place your egg whites in a clean bowl and beat at medium speed until they begin to form nice stiff peaks.
With your mixer still running, gradually add the sugar and a pinch of salt. Turn the mixer to the highest setting and beat for 7-8 minutes, until the meringue is white, bright and smooth. If it feels grainy, beat for a while, taking care not to let the meringue collapse.
Use two trays with parchment paper, a large one and another 20cm circle shape.
One half of meringue, using pastry bag with star tip 12 rosetes and put in the oven tray and shape at the same time.
The rosetes take 40 minutes at 150 ° C / 300 ° F / gas 2. The base takes the form 1 hour at 150 ° C / 300 ° F / 2 gas.
Until the meringues and rosetes stay with slightly golden appearance and are soft in the middle.
To assemble the pavlova, wash all fruit, cut fruit all .Reserve.
For whipped cream whip the cream with vanilla extract and sugar until fluffy whipped cream when you’re ready to throw pastry bag. Reserve.
To couli, pick a food processor put 2 tablespoons water, blackberry, pineapple, mornagos and relar everything until it forms like a hit. Once you’re ready to throw in another bag pasteleiro.Reserve.
To ild pavlova take merengue base on the center of plate, take pastry bag with whipped cream and start at the base of rosetes lie down to glue rosetes to the base, do the same process for the others, so used 7 rosetes.
After the pavlova is mounted, and all rosetes glued fill the medium with the rest of the whipped cream.
Until end the whipped cream. Arrange fruit on top to your liking, so finished, cut the tip of very thin coulis bag with scissors and decorate to your taste, I crossed from one end to another all pavlova.
I used clear glaze and fresh mint to give special touch.
I hope you like it, do not forget caring and sharing !!!
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