Pavlova with Yogurt Cream and Passion Fruit Sauce
Ingredients
- Ingredients
- 3 egg whites
- 2 tsps lemon juice
- 150 grams powdered sugar
- 6 Passion fruit
- 1 tsp cornstarch
- 250 milliliters multivitamin juice
- 100 grams sugar
- 1 Mango
- 4 mint
- 150 grams Yogurt (0.1% fat)
- 150 grams Crème fraiche
- ½ tsp Lime zest
- 1 tsp Lime juice
Preparation steps
For the meringue: Preheat the oven to 100°C (approximately 200°F).
In a bowl, beat the egg white with the lemon juice until stiff. Continue beating, while adding the powdered sugar 1 spoonful at a time, until thick and glossy. Fill a piping bag fitted with a round tip with the meringue mixture. Pipe 9 cm (approximately 3 1/2 inch) diameter circles on a parchment-lined baking sheet. Allow to dry in the oven for 1.5 hourse, while keeping the oven open with a wooden spoon stuck in the door. Allow to cool completely
For the passion fruit sauce: Scoop the flesh out of the passion fruit. Place in a blender and puree with some of the multivitamin juice until smooth. Combine the passion fruit puree with the remaining juice in a pot. Bring to a boil. Add 3-4 tablespoons of sugar. Simmer, while stirring, until thickened, about 1-2 minutes. Remove from heat and cool. Sweeten with more sugar if desired.
For the mango: Peel the mango and chop. Rinse the mint, shake dry and finely chop half of the leaves.
For the cream: In a bowl, stir the chopped mint with the yogurt, creme fraiche and lime juice. Add more sugar if desired.
For serving: Spread the yogurt cream on the pavlova. Drizzle with the passion fruit sauce and top with the mango pieces. Garnish with the remaining mint leaves.
