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Pavlova aux fruits rouges
Une Pavlova élégante aux fruits rouges, avec une meringue française croustillante, un confit fraise-framboise acidulé et une chantilly mascarpone vanille onctueuse. Idéale pour les repas de famille ou les occasions spéciales.
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Cost Breakdown
Critical Success Points
- • Obtenir des pics fermes lors du fouettage de la meringue (étape 1).
- • Cuisson lente à 100 °C pour éviter que la meringue ne se fissure (étape 4).
- • Dissolution complète de la pectine sans grumeaux (étape 5).
- • Monter la chantilly mascarpone jusqu'à pics fermes, en gardant tous les ingrédients très froids (étape 7).
Safety Warnings
- • Manipuler le four chaud (100 °C) avec des gants de cuisine.
- • Faire attention aux éclaboussures lors de l'ébullition du confit.
- • Utiliser un couteau bien aiguisé pour éviter les coupures.
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