Pink Berry Pavlova

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Pink Berry Pavlova Rezept

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  •     Makes 8 servings 
  • 4   large egg whites, at room temperature 
  •     pinch of salt 
  •     ½ tsp. lemon juice 
  •     ¾ cup sugar 
  •     ¼ cup seedless raspberry jam, melted 
  • 14   drops red food coloring 
  • 1   Tbs. + 1 tsp. cornstarch, divided 
  • 1   bag frozen raspberries, like Dole (12 oz.) 
  • 1/3   cup sugar 
  •     ½ tsp. lemon juice 
  • 1   Tbs. blackberry liqueur 
  • 1   cup heavy cream 
  •     ¼ cup lemon curd 
  •     1 ½ cups strawberries, sliced 
  • 1   cup raspberries 
  • 1   cup blackberries 
  • 1   cup blueberries 
  • 1   kiwi 

Zubereitung

0 Minuten
leicht
1.
Heat oven to 190ºF. Trace around outside of an 8” baking pan on a piece of parchment paper. Using biscuit cutter, draw eleven 1 7/8” circles within circle with ½” outside of circle edge. Flip paper over and place on sheet pan
2.
In electric mixer on medium speed, beat egg whites, salt and lemon juice 1 min., or until frothy. Increase speed to medium high and beat until soft peaks form. Gradually add half the sugar. Pour in melted jam. Gradually add remaining sugar and enough food coloring to create desired pink color. Increase speed to high. Beat 1 min., or until very stiff peaks form. Stir in cornstarch
3.
Transfer to piping bag fitted with open star tip, like Ateco #863. Place a dab of meringue under corners of parchment to adhere. Pipe rings, 4 rows high. Pipe half full with meringue to stabilize. Spread remaining meringue in center of circle. Bake 2 hrs. Turn off oven and let stand 1 hr. with oven door closed. Remove and let cool
4.
In covered pan over medium low heat, cook frozen raspberries with sugar 5 min., stirring occasionally, or until raspberries have collapsed. Stir 1 tsp. cornstarch and 1 tsp. cold water together. Add to raspberry mixture. Boil 30 sec. Remove from heat. Add lemon juice, liqueur, and ½ cup strawberries. Let cool
5.
Beat together heavy cream and lemon curd until soft peaks form. Transfer pavlova to serving platter. Spread with raspberry sauce. Cover with lemon cream. Arrange fruit over cream. Serve immediately
6.
Active time: 30 min
7.
Total time: 4 hrs
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