MAGIMIX Ma Cuisine C 3200 User Manual page 111

PAVLOVA
20
PREPARATION : min
6-8
SERVES EQUIPMENT: piping bag (optional)
FRENCH MERINGUE
cup superfine sugar
2
/
3
1 cup powdered sugar
5 egg whites
TO MAKE THE FRENCH MERINGUE
1 Separate the eggs.
2 Beat the egg whites for 5 minutes in the bowl fitted with the whisk, remembering
to remove the pusher first.
3 When the egg whites are stiff, gradually add the two sugars via the opening.
Continue whisking for 1 minute. The whites should be firm.
4 Line a baking tray with baking parchment and pipe* or spoon small circles of
meringue (about 3 inches across) onto it.
5 Bake in a very cool oven 140°F for 2½ hours.
TO MAKE THE WHIPPED CREAM
1 Chill the bowl and ingredients in the fridge for 1 hour beforehand.
2 Pour the cream into the bowl equipped with the whisk.
3 Switch your food processor on, remembering to remove the pusher or the cap.
4 Whisk for 8-10 minutes, keeping a careful eye on the cream to make sure it
does not turn into butter. When the cream starts to thicken, add the vanilla
sugar.
5 Just before serving, coat the meringues in whipped cream. Add the fruit and
mint leaves.
Chef's tips: You can use other sorts of fruit (peaches, apples, grapes, etc.).
A raspberry coulis (recipe p.116) makes an especially delicious addition.
BAKING :
ACCESSORY :
WHIPPED CREAM
10 fl oz whipping cream
1 level tbsp vanilla sugar
DRESSING
lb strawberries
1
/
4
lb raspberries
1
/
4
Mint leaves
2 30
hr min
109