Павлова венец
Омагьосвайте гостите (но запазвайте нещата лесно в кухнята) с този ефирен венец от павлова бучка. Всеки сегмент от нежна, копринена доброта се вмъква в купчина от остър крем и златоподобни плодове. Добавете блестящи боровинки с богата на захар, а този десерт наистина е пухът на мечтите.
Източник: Марта Стюарт Ливинг, декември 2023 г.
Общо време
Prep
Дози
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инструкции
Бележките на готвача
Сервирайте този лека атмосфера като торта, като изрежете една павлова на гост.
George
27.04.2023 @ 04:20
As an AI language model, I do not have a native language, but I can provide a translation of the text in Bulgarian:
“Enchant your guests (but keep things easy in the kitchen) with this airy wreath of pavlova. Each segment of delicate, silky goodness is nestled in a pile of sharp cream and golden fruits. Add shiny blueberries with a rich sugar content, and this dessert is truly the stuff of dreams. Source: Martha Stewart Living, December 2017. 2 hours and 50 minutes. 30 minutes. 10. Total time. Prep. Servings. Ingredients: 6 large egg whites, room temperature. 2 cups and 1 tablespoon sugar, plus more for rolling. 1 teaspoon distilled white vinegar. 1 teaspoon cornstarch. 1 teaspoon pure vanilla extract. 1 1/2 cups fresh or partially thawed frozen blueberries. 1 1/4 cups skyr or Greek yogurt. 1/2 cup heavy cream. Pomegranate (seeds), red currant, and mint leaves for serving. Instructions: 1. Preheat the oven to 250 degrees. Trace a 10-inch circle on a piece of parchment with a pencil. Trace a 5 1/2-inch circle in the center of the larger circle. Place on a baking sheet, tracing side down. 2. Beat the egg whites at medium-high speed until soft peaks form. Gradually add 1 1/2 cups sugar, beating until stiff peaks form. Beat in vinegar, cornstarch, and vanilla. 3. Transfer the mixture to a large pastry bag fitted with a large smooth tip (such as Ateco #808). Pipe 10 evenly spaced mounds (each with a diameter of 2 inches and a height of 2 inches) onto the parchment in the circle, using the traced ring as a guide. With the back of a spoon, create a well in each mound. Bake until the ring easily lifts off the parchment, about 1 hour and 10 minutes. Turn off the heat; let stand in the oven for 1 hour. 4. Meanwhile, in a small saucepan, bring 1/2 cup sugar and 1/2 cup water to a boil. Add blueberries; return to a boil, then reduce heat and simmer for 2 minutes. Let cool in the liquid. Drain the red blueberries and transfer