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
Raspberry compote
To serve
How it's done
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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 remaining sugar, cardamom powder, lime zest and lime juice, continue to beat until the egg whites are fine-textured, glossy and very firm. Carefully fold in the pistachios. Using a tablespoon, scoop the beaten egg whites into 4 mounds (approx. 8 cm in diameter) on a baking tray lined with baking paper. Make a well in the centre of each. Lift the edges with a fork to create peaks.
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. Then switch the oven off and leave the pavlovas to cool in the oven with the door slightly ajar.
Raspberry compote
Place 100 g of raspberries, orange juice and vanilla seeds in a pan, bring to the boil. Reduce the heat, simmer for approx. 5 mins. until soft, puree. Pass the raspberry puree through a sieve into a bowl. Mix in the remaining raspberries.
To serve
Plate up the pavlovas, spoon some raspberry compote into the wells. Place 1 scoop of ice cream on top of each. Top with tartufi and pistachios.
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