|
Pavlova with passion fruit, amaretto, peach and blackberry
|
|
|
|
|
Ingredients for 20 dessert |
- 1 busta Semifreddo Mix-Neutral Base
- 80g Amaretto Cream
- 580g Whole Blackberries Demetra
- 400g Peach Halves In Syrup
- 25g Acetoplus Passion Fruit
- 1l fesch cream
- 200g strawberries
- 150g eggs white
- 300g sugar
- 30g cornstarch
|
|
Method
-
To make the pavlova, whisk the egg whites with the sugar once for a short while. When the consistency is firm and creamy, add the passion fruit sauce and cornflour.
-
Make small mounds on a plate lined with baking paper. Bake in a static oven at 130°C for 10 minutes, then lower the temperature to 100°C and bake for a further 70 minutes.
-
Whip the cream with the pouch of Semifreddo until it reaches the desired consistency and flavour with the amaretto cream.
-
Serve the meringue topped with the amaretto mousse and garnish with peaches in syrup, blackberries and strawberries.
|
|
Products in this recipe
|
 |
Semifreddo Mix-Neutral Base |
|
 |
Amaretto Cream |
|
 |
Peach Halves In Syrup |
|
 |
Acetoplus Passion Fruit |
|
|
|
