Today we love her panties (which said that it was an expression of the 90’s ?! There it is, I am unmasked !), or we love the short in front of the mini pavlova. The pavlova made for me a part of these desserts ultras greedy limit pig, because to assemble the meringue and the whipped cream is just…yummy ! And then for nothing to spoil, pomegranate, passion fruit and white chocolate complete the package by providing the acidity, crunch and indulgence (bah yes, because it was missing a little bit in this dessert !!!).

Good cracking !

Mini pavlova with pomegranate, passion & white chocolate

For 6-8 minis Save Print Ingredients

  • 3 egg whites means
  • 80 g powdered sugar
  • 80 g icing sugar
  • 1 pinch of salt
  • 40 cl of liquid cream
  • 30 g of icing sugar
  • 1 grenade
  • 4 passion fruit
  • 1 star fruit
  • 50 g white chocolate

 

Preparation

  • Preheat the oven to 130°.
  • Mount the egg whites with the pinch of salt and then add the powdered sugar three times, continuing to whisk. Then add the icing sugar and stir with a spatula. Put the meringue into a piping bag and pochez six to eight circles.
  • Bake for 35 minutes and then out of the oven press the center of each mini pavlova with the bottom of a glass with a smaller diameter to make room for the whipped cream.
  • Make the chantilly cream by whipping the whipping cream well chilled, then incorporate the sugar, continuing to whisk so that it is firm. Put in a piping bag.
  • Cut the pomegranate in half and collect the seeds, collect the flesh of the passion fruits and cut the star fruit into slices.
  • Mount the mini pavlova by adding the whipped cream to the centre of the meringue then decorate with the fruit.
  • Finally, add white chocolate shavings on top.

 

Written by Doc

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