Pavlova à la framboise
Recipe from La Grande Épicerie de Paris

dessert
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
    5.7 €5.70
    For 120 g (47,50 € / kg)

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