Pavlova à la framboise
Recette proposée par La Grande Épicerie de Paris

dessert Vanilla meringues | Seedless raspberry jam from France | 1 container of raspberries | Whipping cream with 35 % milkfat | Raw double cream with 44 % milkfat | 1/2 vanilla bean | Fresh basil | 1 lemon |1 packet of raspberry shortbread biscuits <ul> <li class="step"> <div class="step-content"> <div class="video-portrait"> <div class="thevid" style="position:relative;height:0;padding-bottom:56.25%"><span class="content"><iframe allowfullscreen="" frameborder="0" height="360" id="thevid" src="https://www.youtube.com/embed/lWeUm9h5FS0?&amp;rel=0&amp;showinfo=0&amp;hd=1&amp;autohide=1&amp;color=white" style="position:absolute;width:100%;height:100%;left:0" width="640"></iframe> </span></div> </div> </div> </li> <li class="step"> <div class="step-number"><span class="number">1</span></div> <div class="step-content"> <span class="content">Make a circle of raspberry jam on each plate. Place a few meringues on each circle.</span> </div> </li> <li class="step "> <div class="step-number"><span class="number">2</span></div> <div class="step-content"> <span class="content">Prepare the Chantilly cream: Combine the two creams in a bowl and scrape in the seeds of the vanilla bean. Whip the cream until peaks form with an electric beater.</span> </div> </li> <li class="step "> <div class="step-number"><span class="number">3</span></div> <div class="step-content"> <span class="content">Top the meringues with Chantilly cream peaks.</span> </div> </li> <li class="step "> <div class="step-number"><span class="number">4</span></div> <div class="step-content"> <span class="content">Fill the raspberries with jam and arrange them among the plates.</span> </div> </li> <li class="step "> <div class="step-number"><span class="number">5</span></div> <div class="step-content"> <span class="content">Top the pavlovas with finely chopped basil, lemon zest and crushed raspberry shortbread biscuits.</span> </div> </li> </ul> French PT- PT10M
Difficulty Easy
Preparation 10 minutes
Cooking -

Ingredients

Preparation

4 people
Vanilla meringues | Seedless raspberry jam from France | 1 container of raspberries | Whipping cream with 35 % milkfat | Raw double cream with 44 % milkfat | 1/2 vanilla bean | Fresh basil | 1 lemon |1 packet of raspberry shortbread biscuits
    • 1
      Make a circle of raspberry jam on each plate. Place a few meringues on each circle.
    • 2
      Prepare the Chantilly cream: Combine the two creams in a bowl and scrape in the seeds of the vanilla bean. Whip the cream until peaks form with an electric beater.
    • 3
      Top the meringues with Chantilly cream peaks.
    • 4
      Fill the raspberries with jam and arrange them among the plates.
    • 5
      Top the pavlovas with finely chopped basil, lemon zest and crushed raspberry shortbread biscuits.

    Products :

    Raspberry shortbread biscuits

    La Grande Épicerie de Paris
    €5.70
    120 g (47,50 € / kg)

    Discover recipes :

    Recette proposée par La Grande Épicerie de Paris
    Recette proposée par La Grande Épicerie de Paris
    Recette proposée par La Grande Épicerie de Paris
    Recette proposée par La Grande Épicerie de Paris