Mini Pavlova with vanilla and krantz

Name: Mini Pavlova with vanilla and krantz - Lili L.
Ingredients: 3 egg whites; 175 g fine granulated sugar; 1 teaspoon of vinegar; 1 teaspoon of starch. Vanilla cream: 3 egg yolks; 2 packets of vanilla sugar; 1 tablespoon of brown sugar; 1 tablespoon of starch; 1 cup of milk (about 150; 200 ml); 1/2 pomegranate; 30 g butter; 100 g walnuts; 3 tablespoons of sugar.

Dessert - Mini Pavlova with vanilla and krantz by Lili L. - Recipia

Mini Pavlova with Vanilla and Krant I invite you to discover a delicious and elegant recipe: Mini Pavlova with vanilla and krant! This refined dessert, with a light and crispy meringue, is perfect for impressing guests at a special dinner or simply for indulging yourself on an ordinary day. Pavlova, named after a famous ballerina, is a dessert that combines textures and flavors, and today I will show you how to prepare mini versions of it, filled with a fine vanilla cream and sprinkled with crispy krant. Let's get started! Preparation Time - Total time: 2 hours - Preparation time: 30 minutes - Baking time: 1 hour and 15 minutes - Number of servings: 6 mini pavlovas Ingredients Meringue - 3 egg whites - 175 g fine granulated sugar - 1 teaspoon wine vinegar - 1 teaspoon cornstarch Vanilla Cream - 3 egg yolks - 2 packets vanilla sugar - 1 tablespoon brown sugar - 1 tablespoon cornstarch - 1 cup milk (about 150-200 ml) - ½ pomegranate - 30 g butter Krant - 100 g nuts - 3 tablespoons sugar Preparation Step 1: Preparing the Meringue 1. Start by preheating the oven to 130-150 degrees Celsius. This step is essential for achieving a perfect meringue, crispy on the outside and fluffy on the inside. 2. In a clean bowl, beat the egg whites with a pinch of salt until foamy. It is important to use a fat-free bowl to achieve a stable foam. 3. Add the sugar, one tablespoon at a time, mixing well after each addition (about 2-3 minutes). Continue to mix until the sugar is completely dissolved and the meringue becomes glossy. 4. Incorporate the vinegar and cornstarch, continuing to mix for another 2-3 minutes. These ingredients will provide stability to the meringue and a perfect texture. 5. Line a baking tray with parchment paper. Use a spoon or a piping bag to form mini pavlovas, ensuring you have a small "skirt" around the edges. You can also make some small meringues for extra decoration. 6. Place the tray in the oven and let the meringues bake for 1 hour – 1 hour and 15 minutes. When they are done, turn off the oven and let them cool completely inside with the door slightly ajar. This technique will prevent the meringue from cracking suddenly. Step 2: Preparing the Vanilla Cream 1. In a small saucepan, add the egg yolks, sugar, vanilla sugar, and cornstarch. Mix well until all ingredients are combined. 2. Gradually add the milk, stirring constantly to avoid lumps. 3. Place the saucepan over medium heat and cook, stirring continuously, until the cream begins to thicken. It should have a consistency similar to that of pudding. 4. When the cream thickens, add half of the pomegranate (you can also use the juice for extra flavor) and let it simmer for another 10 minutes. 5. Once the cream is ready, remove the saucepan from the heat and add the butter. Mix well to achieve a smooth texture. Let the cream cool to room temperature. Step 3: Preparing the Krant 1. Start by breaking the nuts and chopping them. If you prefer a finer texture, you can use a food processor. 2. In a skillet, caramelize the sugar over medium heat. When it has completely melted and turned golden, add the chopped nuts. Stir quickly to coat them with caramel. 3. Pour the krant mixture onto an oiled surface and flatten it. Let it cool completely, then crush it to your desired size. Step 4: Assembling the Mini Pavlovas 1. Once the meringues have cooled completely, fill each mini pavlova with the vanilla cream. 2. Sprinkle the krant on top and decorate with small meringues for an attractive look. 3. Serve immediately or keep them in the refrigerator for a few hours. These mini pavlovas are ideal to be served with fine tea or sweet wine. Useful Tips - Ingredients: Make sure the egg whites are at room temperature, as this helps achieve a more stable foam. For extra flavor, you can add a few drops of vanilla essence to the meringue. - Vegan option: You can use aquafaba (chickpea water) instead of egg whites for a vegan version of the meringue. - Combinations: These mini pavlovas pair wonderfully with berry sauce or fine ice cream. Nutritional Information - Calories: Approximately 250 calories per serving - Benefits: Nuts provide a great source of protein and healthy fats, while the vanilla cream will give you a boost of calcium and vitamins. Frequently Asked Questions 1. How can I store the meringues? Meringues are best stored in airtight containers at room temperature to avoid becoming soft. 2. Can I use other fruits? Of course! You can experiment with different seasonal fruits to create interesting variations. 3. How long does it take to prepare? In total, the recipe takes about 2 hours, but it is a dessert that is worth every minute. I encourage you to try this Mini Pavlova with vanilla and krant recipe. It is a dessert that combines the delicacy of meringue with the indulgence of vanilla cream and the crunch of krant. It will surely become a favorite recipe in your culinary repertoire! Enjoy every bite and the wonderful moments spent in the kitchen!

Mini Pavlova with vanilla and krantz

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