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Pavlova

with cherry compote

Pavlova
 

Preparation : 15 min Resting : -
Cooking : 1 hr 35 min Equipment :
Difficulty :
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Serves 6 :
FRENCH MERINGUES:
6 egg whites, at room temperature
250 g icing sugar (see recipe)
pinch salt
CHERRY COMPOTE:
225 g stoned cherries
(fresh, in syrup or frozen)
4 tbsp caster sugar
200 ml whipped cream (see recipe)
100 g pistachios, roughly chopped
1Prepare the meringues. Make the cherry compote while they are baking.
2When the meringues are cooked, set aside to cool until required. To serve, place
one meringue on each plate and top with 1-2 spoonfuls of whipped cream and a
spoonful of cherry compote.
3Sprinkle with pistachios and serve immediately.
FRENCH MERINGUES
1Preheat the oven to 110 °C (100 °C fan, gas mark 1/2).
2Fit the whisk. Place the egg whites and a pinch of salt in a very clean and dry
metal bowl. Run the WHISK programme without the cap. After 4 minutes, gradually
add the icing sugar through the cap opening.
3Line a baking tray with baking paper. Spoon the meringue onto the paper in
mounds approx. 5cm diameter x 2cm high.
4Using the back of the spoon gently indent the top of each meringue and bake for
1 hour 30-2 hours. When cooked, they will easily lift off the paper. Leave the oven
door ajar and cool the meringues at the same time as the oven cools down.
CHERRY COMPOTE
1Cut the cherries in halves. Add to the metal bowl with the sugar; run the EXPERT programme, 7 minutes/speed 2A/120°C.
2Put the compote in a bowl and refrigerate
© photographs Sandra Mahut
© Hachette Livre (Marabout) 2016
Chef’s tip

How long the meringues take to cook, and at what temperature, will depend on their size, and your oven (check the instructions).


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