Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Orange sauce
Pavlova
To bake/dry
How it's done
Orange sauce
Using a whisk, mix together the orange zest with the remaining ingredients. Bring to the boil over a medium heat, stirring constantly. As soon as the mixture thickens, remove the pan from the heat, stir for a further 2 mins. Pour the sauce through a sieve into a bowl, leave to cool.
Pavlova
Beat the egg whites with the salt until stiff, add half of the sugar and continue to beat until the mixture turns glossy. Add the remaining sugar, lemon zest and juice, continue to beat until the mixture becomes very stiff. Spread the mixture into a circle on a baking tray lined with baking paper (approx. 20 cm in diameter), pull the edge upwards slightly with a spatula.
To bake/dry
Bake for approx. 20 mins. in the lower half of an oven preheated to 150°C. Turn the oven down to 120 °C and allow the pavlova to dry for approx. 1 hr. 40 mins. Then switch the oven off and leave the pavlova to cool in the oven with the door open. Serve with the orange sauce and pomegranate.
| Tip: | This pavlova is best eaten fresh. |
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