Preserved Apricot Pavlova - Taste & Flavors

PRESERVED APRICOT PAVLOVA

BY CHEF TARA KHATTAR
Serves 1 | Prep/Cooking 3 hr
INGREDIENTS
  • 500g sugar
  • 250g egg whites
  • 1 pinch salt
  • 3 tbsp rose water
  • 1 tbsp orange blossom water
  • 200g Amareddine
  • 1 cup cream
  • 2 tbsp powder sugar
  • Almonds / pistachios (any nut you prefer)
  • Red fruits
  • White chocolate (optional)
PREPARATION

For the meringue:
1. Whip the whites with the pinch of salt until you see soft peaks.

2. Add in the sugar while mixing on medium speed and mix on high speed for about 5 additional minutes.

3. Pipe or place of a baking sheet with a spoon and bake for about 2 hours at 200F. For a better shine, dust your meringues with powder sugar before placing them in the oven. (The meringues must be slightly hard when you get them out of the oven).

Amareddine coulis:
4.
Place the Amareddine, rose water, orange blossom water and a little water in a pan over low heat.

5. Remove from heat once the apricot sheet is dissolved. You can add sugar if you prefer a sweeter coulis.

6. Whipped cream: whip the cream with the 2 tbsp of powder sugar.

Plating:
7.
Using a bowl or a chocolate shell, fill with the meringues and whipped cream and garnish with red fruits, nuts, and Amareddine coulis.

8. If you are using a bowl, you can add white chocolate shavings at the end.

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