This dessert is based on the same principles as the previous one, but a little more laborious and “refined,” allowing for a more special dinner or serving to fewer people.
The principle is similar. You can make the mini pavlova meringue box in advance and store it in an airtight container. All you have to do is assemble the ice cream and peach coulis. Surely they can come up with the most diverse combinations. Anything you can remember and use!
Mini Pavlova Ingredients:
2 egg whites
110g sugar
1 teaspoon cornstarch powder
1 teaspoon white wine vinegar
To serve:
Cream or vanilla ice cream
peach coulis
preparation:
Add the egg whites to the mixer and start whipping them. Once it starts to foam, add the sugar little by little and continue to beat until the sugar is completely dissolved and the egg whites are very firm and glossy, about 10 minutes. Then add the cornstarch and vinegar, mix well with the egg whites and place everything in a plastic bag fitted with a smooth or corrugated nozzle.
Make small meringue disks on a parchment-lined tray, then lift the edges to create a small box until you run out of ingredients.
Place in an oven preheated to 120°C. Reduce the oven to 100°C and cook for 1 hour. Once this time is up, take out the mini pavlovas and let them cool completely.
Before serving, add 1 scoop of ice cream to each box and top with peach coulis and mint leaves.
Serve immediately.
take pleasure in!
