A pavlova is the perfect ending to a festive meal,
and serving it with a custard not only allows to use all these egg yolks, but also make it even lighter.
For 6 to 8 peolple
- 6 egg whites
- 200g of granulated sugar
- 1 tsp of cider vinegar
- 1 tsp of corn starch
- Strawberries – raspberries – Blueberries
- Figs – pomegranate – mint
- 6 egg yolks
- 50g of granulated sugar
- 1/2l of milk
- 1 vanilla pod
- 350ml of liquid cream
- 80g of granulated sugar
Beat the egg whites until stiff peaks form. Add slowly the sugar while still beating. Then add the corn starch and the vinegar that will allow the heat of the meringue to stay soft. Continue to beat until the whites are shiny and smooth. Drop on a baking paper sheet and bake in oven at 120°C for 1h15.
Meanwhile, beat the cold cream until stiff peaks form, then add the sugar and beat a little bit more. Set aside in the fridge.
Also prepare the custard. In a pan, heat the milk with the vanilla pod cut in half (and grated).
Mix the egg yolks with the sugar and whip until it whitens. Add 1/3 of the heated milk to the egg yolks and stir well, poor all of it in a pan and heat it in a bain marie and keep stirring until it starts to thicken. Let it cool and set it aside in the fridge.
Once the meringue is baked, let it cool.
When ready to serve, add the whipped cream, the fruits washed and cut in pieces and the custard.
Plate: Siècle / Display: Louvre / Bowl: Goutte d’or @ Bernardaud