Pistachio pavlova with raspberries
Ingredients
for 4 people
| 2 | fresh egg whites |
| 1 pinch | salt |
| 100 g | sugar |
| ¼ tsp | ground cardamom |
| 1 | organic lime, use a little grated zest and 1 tsp of juice |
| 30 g | unsalted, shelled pistachios, roasted, coarsely chopped |
| 180 g | raspberries |
| 1 | orange, the whole juice |
| ½ | vanilla pod, cut lenghtwise, seeds scratched out |
| 4 ball | Fine Food Gelato Fior di Latte |
| 100 g | Fine Food Tartufi Summer Mix, sliced |
| a little | unsalted, shelled pistachios |
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 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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