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Gâteau coco‑framboise et Pavlova aux myrtilles
Deux desserts estivaux inspirés par les couleurs de la céramique : un petit gâteau moelleux à la noix de coco, citron vert et confit de framboises, et une pavlova légère à la meringue française, mascarpone vanille et myrtilles confites. Idéal pour une présentation élégante et gourmande.
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Cost Breakdown
Critical Success Points
- • Préparer les confits sans les brûler (surveillance du feu).
- • Monter les blancs d’œufs à pics fermes (absence de gras).
- • Cuisson douce de la meringue à 120°C pour éviter le brunissement.
Safety Warnings
- • Faire attention aux éclaboussures de sucre chaud lors du confit.
- • Utiliser des gants ou un torchon épais pour manipuler le couteau et la noix de coco.
- • Ne pas ouvrir le four pendant la cuisson de la meringue pour éviter les chocs thermiques.
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