Pavlova à la framboise
Recipe from La Grande Épicerie de Paris
Preparation 10 minutes
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
1Make a circle of raspberry jam on each plate. Place a few meringues on each circle.
2Prepare 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.
3Top the meringues with Chantilly cream peaks.
4Fill the raspberries with jam and arrange them among the plates.
5Top the pavlovas with finely chopped basil, lemon zest and crushed raspberry shortbread biscuits.