Recette Pavlova | Produits Laitiers de France
dairy-products-from-france.com
Meringue Mix the egg whites with the sugar. Grease the silicon mould (AR019) and put the mixture in it. Add the pink sugar and silver dust on top.
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Ingredients
- Meringue
- 200 g fresh egg whites at room temperature
- 400 g icing sugar
- Caster sugar, colouring agent and silver dust for decoration
- White raspberry preserve
- 300 g fresh white raspberries
- 7 g pectin NH
- 7 g sugar
- 30 g trimoline
- Fresh lychees and white raspberries
- Rose cream
- 100 g cream (A)
- 70 g sugar
- 35 g gelatine
- 300 g fromage frais
- 600 g cream (B)
- 16 g rose flavouring
- Light lychee mousse
- 50 g milk
- 100 g gelatin
- 200 g litchi purée
- 320 g white chocolate (Opalys)
- 520 g cream
- 25 g Soho (Liqueur)
- White sugar decoration
- 1000 g Isomalt
- 15 g white colouring agent for sugar (titanium white – Sevarome)
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