Pavlova with walnut, chestnut mousse, and quince jelly

Name: Pavlova with walnut, chestnut mousse, and quince jelly - Stanca J.
Ingredients: For meringue: 4 egg whites; 200 g sugar; 1 teaspoon vinegar; 50 g ground walnuts; 1 pinch of salt. For mousse: 400 g chestnuts; 1 cinnamon stick; 150 g dulce de leche; 200 g unsweetened liquid cream. For jelly: 600 g quinces; 260 g sugar; 1 slice of lemon.

Dessert - Pavlova with walnut, chestnut mousse, and quince jelly by Stanca J. - Recipia

Pavlova with nuts, chestnut mousse, and quince jelly Preparation time: 30 minutes Baking time: 1 hour and 30 minutes Total time: 2 hours Number of servings: 8 Welcome to a world of refined sweets and sophisticated flavors! Today we will embark on preparing an elegant dessert, Pavlova with nuts, chestnut mousse, and quince jelly. This recipe combines light textures, rich flavors, and a spectacular appearance, perfect for special occasions or to pamper your loved ones. Let’s put on our aprons and get started! A bit of history: The name "Pavlova" comes from the famous ballerina Anna Pavlova, who impressed many nations with her grace. This meringue recipe was created in her honor, having an appearance that reflects the delicacy and beauty of ballet. Our combination with chestnut mousse and quince jelly adds a touch of originality and sophistication, transforming the classic into something truly special. Ingredients: *For the meringue:* - 4 egg whites - 200 g sugar - 1 teaspoon vinegar - 50 g ground nuts - 1 pinch of salt *For the mousse:* - 400 g chestnuts - 1 cinnamon stick - 150 g dulce de leche - 200 g unsweetened liquid cream *For the jelly:* - 600 g quinces - 260 g sugar - 1 slice of lemon Step by step for a perfect result: 1. Preparing the meringue: - Start by preheating the oven to 110°C. This is the ideal temperature to achieve a crispy meringue on the outside and fluffy on the inside. - In a clean bowl, add the 4 egg whites along with a pinch of salt. Use an electric mixer and beat the egg whites until foamy. - Gradually add the sugar, one tablespoon at a time, continuing to mix constantly. It is essential for the sugar to dissolve completely to achieve a glossy and dense foam. This process takes a few minutes, but patience is key. - Once the sugar is fully incorporated, add the vinegar and mix for a few seconds. - Finally, fold in the ground nuts using a spatula, being careful not to deflate the meringue. - Pour the mixture onto a baking tray lined with parchment paper, forming a round disc. You can use a spatula to create slightly raised edges, which will add a special look. - Place the meringue in the preheated oven and bake for about 1 hour and 30 minutes, or until it becomes firm and crispy on the outside but still fluffy on the inside. 2. Preparing the quince jelly: - Peel the quinces, removing the seeds and leaving the core (the white part that surrounds the seeds) intact, as it will help thicken the syrup. - Cut the quinces into equal pieces and place them in a pot, adding enough water to cover them by 1 cm. Cover the pot with a lid or a circle of parchment paper and let them simmer over medium heat for about an hour, until they become soft. - Once the quinces are cooked, strain them, keeping the water they were boiled in. Measure the liquid and for every 250 ml of liquid, add 150 g of sugar. - Put the mixture back on the heat, add the lemon slice, and stir until the sugar dissolves completely. Simmer for about 30 minutes over medium heat. If you prefer a thinner jelly, you can check the consistency after 15 minutes by dropping a drop on a cold plate. - Some of the quince pieces can be used for marmalade, but cut 2-3 of them into thin slices, sprinkle a little sugar on top, and bake them in the oven until slightly browned for decoration. 3. Preparing the chestnut mousse: - Wash the chestnuts well and make a shallow cut on each. This will help them cook evenly. - Boil the chestnuts together with a cinnamon stick for about 30 minutes, or until they become soft. After boiling, remove the shell. - Place the boiled chestnuts in a food processor or blender, add dulce de leche, and blend until you get a smooth puree. This combination will create a silky texture and a delicious sweet flavor. - Whip the cream until it forms stiff peaks, then fold it into the chestnut puree in two batches, using gentle folding motions to maintain the airiness. 4. Assembling the dessert: - Use a piping bag to pipe the chestnut mousse onto the cooled meringue in desired shapes. - Decorate with pieces of quince jelly and the baked quince slices. This step will not only add impressive visual appeal but will also enhance the dessert's flavor. Helpful tips: - Ensure that all utensils used are very clean and dry. Any trace of fat can affect the meringue's consistency. - You can experiment with different types of nuts (almonds or hazelnuts) to customize the meringue's flavor. - Replace dulce de leche with chocolate cream to add a decadent note to the chestnut mousse. Ideal pairings: This Pavlova with nuts, chestnut mousse, and quince jelly pairs perfectly with a sweet wine or a fragrant herbal tea, adding an extra touch of elegance to the table. You can also serve it alongside vanilla ice cream or extra whipped cream to enhance the tasting experience. Nutritional benefits: This recipe is not just a feast for the eyes but also for the palate. Chestnuts are a good source of complex carbohydrates, vitamins, and minerals. Additionally, nuts provide essential fatty acids, and quinces are rich in antioxidants and vitamin C, contributing to a healthy diet. I wish you great success in preparing this recipe! Every bite will be an explosion of flavors and textures that will surely impress everyone. Don’t forget to share this culinary masterpiece with your loved ones!

Category: Dessert Author: Stanca J. Views: 1 Date: 03.10.2024

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Dessert - Pavlova with walnut, chestnut mousse, and quince jelly by Stanca J. - Recipia 1

Dessert - Pavlova with walnut, chestnut mousse, and quince jelly by Stanca J. - Recipia 2

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