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
Compote
To serve
How it's done
Pavlovas
Beat the egg whites with the salt until stiff. Add half of the sugar, continue to beat using the whisk on a mixer until the mixture turns glossy. Add the remainder of the sugar along with the lemon zest and juice, continue to beat until the egg whites are fine-textured, glossy and very stiff. Using 2 tablespoons, place 4 small mounds of the mixture on a baking tray lined with baking paper.
To bake/dry
Slide the tray into the lower half of an oven preheated to 120 °C, reduce the heat to 100 °C and leave to dry out for approx. 2 hrs. Switch the oven off and leave the pavlovas to cool in the oven with the door slightly ajar.
Compote
Place the rhubarb in a pan with all the other ingredients up to and including the vanilla seeds, bring to the boil. Reduce the heat, cover and simmer for approx. 3 mins. until just soft. Add the raspberries, mix, leave to cool.
To serve
Plate up the pavlovas, press down gently with the back of a spoon. Carefully fold the crème fraîche into the whipped cream, spread on top of the pavlovas. Top with the rhubarb compote, decorate with the mint.
| Tip: | Instead of mint, use lemon balm. |
|---|
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