A light and delicate pavlova rolled into a log that cracks and overspills makes an absolutely delightful dessert. Make a basic French meringue and garnish it with a black cherry compote and whipped cream. Set the pavlova pieces on a bed of crème anglaise flavoured with almonds, using the egg yolks left over from the meringue. The unpretentious presentation is matched only by its perfection.
Ингредиенты
- 1/2 cup (55 g) sliced almonds
- 1 1/2 cups (375 ml) milk
- 1/2 cup (125 ml) 35% whipping cream
- 6 egg yolks
- 1/3 cup (70 g) sugar
- 1/2 cup (105 g) sugar
- 1/4 cup (60 ml) lemon juice
- 2 tbsp (30 ml) water
- 4 tsp cornstarch
- 2 3/4 cups (370 g) frozen black cherries
- 2 tsp cornstarch
- 2 tsp (10 ml) white vinegar
- 1 tsp (5 ml) vanilla
- 6 egg whites, at room temperature
- 1 1/2 cups (315 g) sugar
- 1/2 cup (55 g) sliced almonds
- 1 1/2 cups (375 ml) 35% whipping cream
- 1/4 tasse (35 g) icing sugar, plus more for serving
- 1 tsp (5 ml) vanilla
Инструкция
- In a pot over low heat, toast the almonds, stirring constantly, until they are fragrant and starting to brown. Pour in the milk and cream. Bring to a boil. Remove from the heat. Cover and infuse for 10 minutes.
- Strain the milk mixture through a sieve placed over a bowl. Compost the almonds.
- In the same pot off the heat, whisk together the egg yolks and sugar for 1 minute or until pale and smooth. Pour in the milk mixture while whisking constantly.
- Cook over medium-low heat, stirring constantly with a wooden spoon and scraping the bottom and sides of the pot, until the mixture thickens and coats the back of a spoon, about 10 minutes. Transfer into a bowl and let cool. Cover and refrigerate for 3 hours or until completely chilled.
