Best 2 Mini Pavlovas With Lemon Crème Fraiche Recipes
Indulge in a delightful journey of flavors with our exquisite Mini Pavlovas with Lemon Crème Fraîche. These bite-sized treats combine the delicate crunch of meringue with the refreshing tang of lemon crème fraîche, creating a symphony of textures and tastes.
Discover the art of crafting these culinary gems with our step-by-step guide, meticulously designed to ensure success in your kitchen. Learn the secrets of achieving the perfect meringue, from whipping the egg whites to incorporating the sugar, and gain insights into baking the meringue shells to achieve their signature crispness.
Our curated collection of recipes offers variations to suit every palate. Delight in the classic Mini Pavlovas for a timeless taste experience, or embark on a culinary adventure with our enticing flavor combinations.
For a tropical twist, immerse yourself in the vibrant flavors of our Passion Fruit Mini Pavlovas, where the tangy sweetness of passion fruit intertwines harmoniously with the smooth lemon crème fraîche.
If you seek a touch of elegance, our Raspberry Mini Pavlovas await your indulgence. Fresh raspberries lend their vibrant color and delightful tartness, complementing the creamy richness of the lemon crème fraîche.
For chocolate enthusiasts, our Chocolate Mini Pavlovas present a delightful union of rich chocolate and zesty lemon. Indulge in the decadent combination of chocolate meringue and luscious lemon crème fraîche, a true symphony of flavors.
Prepare to tantalize your taste buds with our Mini Pavlovas with Lemon Crème Fraîche. Embrace the joy of creating these culinary delights and embark on a journey of culinary exploration.
PAVLOVA RECIPE
This Pavlova is a perfect dessert, crisp on the outside with marshmallowy goodness on the inside, piled high with fluffy cream and loads of fresh fruit.
Provided by Natasha of NatashasKitchen.com
Categories Easy/Medium
Time 2h15m
Number Of Ingredients 9
Steps:
- Preheat the Oven to 225˚ F. Line a large baking sheet with parchment paper. Using your stand mixer, beat 6 egg whites on high speed 1 min until soft peaks form. With the mixer on, gradually add 1 1/2 cups sugar and beat 10 min on high speed, or until stiff peaks form. It will be smooth and glossy.
- Use a spatula to quickly fold in 1/2 Tbsp lemon juice and 1/2 Tbsp vanilla extract, then fold in 2 tsp corn starch and mix until well blended.
- Pipe meringue into 3 to 3 1/2 inches wide nests onto the parchment paper using a Wilton 1M Tip. Indent the center with a spoon to allow room for cream. Bake at 225˚ for 1 hr and 15 min then turn the oven off and without opening the door, let meringue in the hot oven another 30 min. Outsides will be dry and crisp to the tap and very pale cream-colored and insides will still be marshmallow soft.
- Transfer the pavlova with the parchment paper onto the counter or a cookie rack and allow it to cool to room temp. Once cool, you can top them with whipped cream and fruit or store in an airtight container for 3-5 days at room temperature (in a low humidity place).
- Beat cold whipping cream with 2 Tbsp sugar in the cold bowl for 2 to 2 1/2 minutes or until whipped and spreadable.
- Pipe frosting onto the pavlova and top with fresh fruit.*
Nutrition Facts : Calories 210 kcal, Carbohydrate 32 g, Protein 2 g, Fat 9 g, SaturatedFat 5 g, Cholesterol 33 mg, Sodium 32 mg, Fiber 1 g, Sugar 29 g, ServingSize 1 serving
PAVLOVA WREATH WITH BERRIES AND CREME FRAICHE
When you want to keep things simple in the kitchen but still enchant your guests with dessert, a ring of mini pavlovas served with jewel-like, sugar-encrusted berries and a pillow of whipped cream and creme fraiche just might do the trick.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 9
Steps:
- Preheat oven to 250 degrees. Use a pencil to trace a 10-inch-diameter circle on a piece of parchment. Trace a 6-inch-diameter circle in center of larger circle. Place on a baking sheet, tracing-side down.
- In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites on medium-high speed until soft peaks form. Gradually add 1 1/2 cups sugar, beating until stiff peaks form. Beat in cornstarch, vinegar, and vanilla.
- Divide mixture between two large piping bags fitted with a 3/4-inch plain round tip. Pipe 10 evenly spaced mounds (each about 2 1/4 inches in diameter and 2 inches high) onto parchment in a circle using traced ring as a guide. With the back of a spoon, create a hollow in each mound. Bake until ring easily lifts off parchment, about 1 hour, 10 minutes. Turn off oven; let stand in oven 1 hour.
- Gently roll some of the berries in a damp paper towel, then roll in remaining 3 tablespoons sugar to lightly coat.
- To serve, whisk creme fraiche until thickened, then fold in lemon zest. Whisk cream to medium peaks, then fold into creme fraiche; divide among hollows in pavlovas. Garnish with sugared and unsugared berries.
Tips:
- Use the freshest ingredients possible, especially the eggs and cream.
- Make sure the egg whites are at room temperature before you start whipping them.
- Whip the egg whites until they are stiff and glossy, but not dry.
- Add the sugar gradually, while continuing to whip the egg whites.
- Bake the pavlovas at a low temperature for a long time, until they are crisp on the outside and marshmallowy on the inside.
- Let the pavlovas cool completely before topping them with the lemon crème fraîche.
Conclusion:
Mini pavlovas with lemon crème fraîche are a delicious and elegant dessert that is perfect for any occasion. They are easy to make and can be tailored to your own taste. For example, you can use different fruits in the crème fraîche, or you can add a drizzle of chocolate sauce or caramel sauce over the top. No matter how you serve them, these mini pavlovas are sure to be a hit.
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