Nothing says indulgence like a pavlova. A soft dusting interior meets a crunchy and rubbery outside to create the base similar to a marshmallow. Contested by a stilet whipped cream and a cage of spicy fruit, you will dream of cocktails by the pool with every inviting bite!
Piña Colada Pavlova
It produces Pavlova from 1 (8 inches)
- 5 Large egg whites (150 grams), ambient temperature
- ½ teaspoon (1.5 grams) Kosher salt
- ½ teaspoon (1 gram) Tartar cream
- 1 cup (200 grams) Superfine sugar
- 2½ spoons (7.5 grams) corn starch
- ½ teaspoon (2 grams) Vanilla extract
- Rum coconut whipped cream (follows the recipe)
- Cagliata of pineapple (follows the recipe)
- Gasket: cherries Maraschino
Place the oven grill at the bottom of the oven. Preheat the oven to 150 ° C (300 ° F). Draw a 9 -inch circle on a piece of parchment paper and put upside down on a pan.
In the bowl of a support mixer equipped with a whip attack, beat the egg whites, salt and tartar cream at medium speed up to foam. With the high -speed mixer, add the sugar slowly and gradually, beating until it is combined. Batti in corn starch and vanilla. It increases the speed of the mixer at the top and beats until rigid peaks are formed, about 4 minutes. Spoonful of meringue in the center of the circle designed on the prepared pan. Using an offset spatula or a spoon, spread the meringue at the edges as desired, making a shallow return to the center to create a shape of a bowl. Placed in the oven.
Immediately reduce the oven temperature to 130 ° C of 250 ° F). Cook until the outside is completely set and does not feel sticky, about 1 hour and 50 minutes. (Be careful to open the oven as little as possible during the control.) Turn off the oven and leave Pavlova in the oven with the door closed until it is completely fresh, at least 5 hours, preferably during the night.
Pergamena paper peeled with Pavlova; Place on a serving plate. Top with coconut rum whipped cream and ananas curd. Garnish with cherries, if desired. Serve immediately.
Rum coconut whipped cream
It makes about 1 and a half cups
- 1 cup (240 grams) Cold heavy whipped cream
- ¼ cup (30 grams) Sugar of the pastry chefs
- 1 table spoon (15 grams) coconut rum
- ½ teaspoon (2 grams) Vanilla extract
- ¼ teaspoon (1 gram) Coconut extract
In the bowl of a support mixer equipped with a whisk attack, beat the cold cream and the pastry sugar at medium speed until rigid peaks are formed, from 3 to 4 minutes. Beat in rum and extracts until they combine. Use immediately.
Cagliata of pineapple
It makes about 1 cup
- ½ cup (120 grams) canned pineapple juice
- ½ cup (100 grams) granulated sugar
- 1 Ogg large (50 grams), ambient temperature
- 2 Large egg yolks (37 grams), ambient temperature
- 2 spoons (10 grams) fresh lemon juice
- 1½ spoons (4.5 grams) corn starch
- 2 spoons (28 grams) Non -salty butter, cube and softened
In a small saucepan, it leads to a boil pineapple juice over medium-high heat. Cook, mixing occasionally, up to a reduction of half, about 10 minutes. Let me cool completely.
Beat sugar, eggs, egg yolks, lemon juice and corn starch in pineapple juice. Bring to a boil over medium-high heat; Cook, stirring constantly, until it thickens, from 2 to 3 minutes. Filter the curd through a fine mesh sieve in a heat -resistant bowl, discarding any solids. Add the butter and whisk until smooth and combined. Cover with a plastic casing, press the casing directly on the surface of the curd to prevent the formation of a skin. Refrigerate until it cools down and ready for use, at least 2 hours or up to 3 days.
