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
Pavlovas
Rhubarb
To serve
How it's done
Pavlovas
Beat the egg whites until stiff. Add half of the sugar and continue beating until the mixture turns glossy. Add the remainder of the sugar, continue to beat until the mixture becomes very stiff. Whisk in the lemon juice, cornflour and vanilla seeds. Divide the mixture into 6 portions, spread in circles (approx. 8 cm in diameter) on a baking tray lined with baking paper. Smooth the tops with a knife, make a well in each with a tablespoon and pull the edges upwards slightly with a spatula.
To bake/dry
Approx. 10 mins. in an oven preheated to 120°C (convection). Turn the oven down to 100°C and allow the pavlovas to dry for approx. 50 mins. Then switch the oven off and leave the pavlovas to cool in the oven with the door open.
Rhubarb
Place the rhubarb in an ovenproof dish. Combine the maple syrup and vanilla seeds, add and mix.
To bake
Approx. 30 mins. in the centre of an oven preheated to 180°C. Remove the rhubarb and allow to cool slightly.
To serve
Carefully deepen the wells in the pavlovas and fill with coconut milk yoghurt. Top with raspberry jam and rhubarb.
| Prepare: | Prepare the pavlovas the night before, turn off the oven and leave to cool inside overnight. Store the pavlovas for max. 24 hours, never keep in the fridge. |
|---|---|
| Tip: | Garnish the pavlovas with fresh fruit depending on the season. |
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