The kitchen of Mercotte:: Macaroons, Verrines, and chocolate Pavlova in the red fruits!

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Pavlova in the red fruits!

Posted by

Mercotte, on

July 30th, 2008
in categories:

Individual Desserts

Make him you summer of Wednesday: more and more simple!

meringue_et_fruist04

The other day I cracked for the nice photos of classical Recipe about which the children are crazy and very quick to accomplish in these too much jostled days by goes him and comes uninterrupted of relaxed holidaymakers.. A meringue, seasonal fruits and possibly a little Chantilly cream and a coulis of red fruit for the gourmands.

The recipe:

The meringue: 3 whites of eggs, 55g of sugar freeze + 55g caster sugar, 1cs of vanilla sugar.

Take whites up by structuring them with 1cs of vanilla sugar, then add progressively the 110g of blended sugars. Raise a circle to the smooth shell of 8cm of diameter and decorate the turn in the pocket provided with a fluted shell. Decorate possibly with the nonsimilar multicoloured.
Cook 1 h 10 - 110 to modulate according to the oven. Possibly let dry out door closed once ended cooking.

The coulis: 250gr. of raspberries, 40gr. of caster sugar, 1/4 lemon juices.
Mix raspberries + sugar + lemon juice + 2cl. of water. Pass to fine Chinese to eliminate grains.

Finishing: Divide a little Chantilly cream for the gourmands in the bottom of the meringue and add fruits according to the market of day. Serve accompanied with the coulis in sauceboat.

Other recipes based on meringues:

- Spring meringue in the chocolate

- Classical meringue simply

Enjoy!

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Two frozen desserts raspberry sugared almonds and coffee crunchy without ice-cream maker!!
Verrines strawberries olive oil

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35 Grains of Salt deposited for Pavlova in the red fruits!

1 Posted by 2 Posted by 3 Posted by 4 Posted by 5 Posted by 6 Posted by 7 Posted by 8 Posted by 9 Posted by 10 Posted by 11 Posted by 12 Posted by 13 Posted by 14 Posted by 15 Posted by magali Post par 12 Post par 13 Post par 14 Post par 15 Post par magali
on July 30th, 2008 in 15:12

hello Mercotte,

hhhouuuaaa I love the meringue but at present it is too much warm on grenoble to light the oven but I keep the recipe say to me or found ace hushed up your pretty square vases? As well as your flowers are hydrangeas white? very pretty put in sc ne!!!
thank you for your answer
magali

16 Posted by 17 Posted by 18 Posted by 19 Posted by 20 Posted by 21 Posted by 22 Posted by 23 Posted by 24 Posted by 25 Posted by 26 Posted by 27 Posted by 28 Posted by 29 Posted by 30 Posted by 31 Posted by 32 Posted by 33 Posted by 34 Posted by 35 Posted by jassavarman Post par 27 Post par 28 Post par 29 Post par 30 Post par 31 Post par 32 Post par 33 Post par 34 Post par 35 Post par jassavarman
on January 11th, 2009 in 17:40

Pretty variation of this Australian national dessert created by a confectioner in favour of the big ballerina Anna Pavlova:c is as well as he imagined him light as a tutu of dancer . In his original version, he is rather served with "exotic" fruits (kiwi, banana, mango), often strawberries, but always passion fruits, on a cloud of whipped cream, and traditionally as Christmas cake.
Good Year fond of good food in every (your)!!

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