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Meringue moments

We have selected six grands crus to accompany a pavlova, the archetypal australian desert: meringue with anything you like!


The basic recipe at the heart of all 6 of these desserts

SERVES 6

PREPARATION TIME : 10 min.

COOKING TIME : 1 hr

INGREDIENTS: 4 egg whites 155 g (5.5 oz.) - 220 g (8 oz.) caster sugar - 2 teaspoons of cornflour - 2 teaspoons of white wine vinegar.

Pre-heat the oven to 120 °C (gas mark 4). Whisk the egg whites until firm. Sprinkle the sugar in gradually and add the cornflour and vinegar at the end, continuing to whisk. Place small mounds of the meringue mixture on a baking tray lined with baking paper and bake for approximately 1 hour. Leave to cool on a wire rack or leave overnight in the switched-off oven.


CUPCAKE-STYLE PAVLOVA & DECAFFEINATO


ADDITIONAL PREPARATION TIME : 10 min.

Basic recipe + 250 ml (8.5 fl. oz.) whipping cream -1vanillapod-40g(1/2oz.)icingsugar-250g(9oz) raspberries - 6 Decaffeinato capsules (6 x 40 ml).

Whisk the egg whites as described in the basic recipe. Spoon into baking cases and bake for 1 hour. Leave to cool. Whip the cream and add the black seeds from the vanilla pod and the sugar at the end. Slice a lid off the meringue at the top of the baking case, fill with vanilla cream and raspberries and put the lid back on top. Serve with a Decaffeinato Grand Cru.

This dessert takes its name from the Russian ballerina Anna Pavlova, who toured Australia in the 1920s.


VANILLA & CHOCOLATE PAVLOVA & ARPEGGIO


ADDITIONAL PREPARATION TIME : 10 min.

Basic recipe + 200 g (7 oz) dark chocolate - 250 ml (8.5 fl. oz.) whipping cream - 20 g (1 oz.) butter - 500 ml (17 fl. oz.) vanilla ice cream - 6 Arpeggio capsules (6 x 40 ml).

Put the egg white mixture into a piping bag with a plain 1 cm nozzle and pipe out macaron shapes onto your baking tray. Bake for approximately 45 minutes and leave to cool on a wire rack. Break the chocolate into a mixing bowl, bring the cream to the boil and pour in, beating the mixture with a whisk until the chocolate has melted. Add the butter. Sandwich a good helping of ice cream between 2 macarons and serve with the warm chocolate sauce. Serve with an Arpeggio Grand Cru.


MANGO AND COCONUT PAVLOVA & VIVALTO LUNGO


ADDITIONAL PREPARATION TIME: 10 min.

Basic recipe + 200 ml (7 fl. oz.) whipping cream - 30 g (1 oz.) icing sugar - 50 g (1.75 oz.) desiccated coconut - 2 mangos, diced - 200 g (7 oz.) mango coulis - 6 Vivalto Lungo capsules (6 x 110 ml).

Spoon small mounds of meringue mixture onto the baking tray and bake for approximately 1 hour. Whip the cream, adding the icing sugar and 2 tablespoons of coconut at the end as it starts to stiffen. Once the meringues have cooled after baking, slice them open down the middle and fill them with cream and mango. Drizzle over the mango coulis just before serving. Sprinkle with the remaining coconut. Serve with a Vivalto Lungo Grand Cru.

A sweet treat that’s easy to make or reinvent using your favourite ingredients.


PASSION-FRUIT PAVLOVA & VOLLUTO


ADDITIONAL PREPARATION TIME: 10 min.

Basic recipe + 10 large passion fruits - 200 ml (7 fl. oz.) whipping cream - 30 g (1 oz.) icing sugar - 6 Volluto capsules (6 x 40 ml).

Spoon the egg white into mounds on a baking tray and make peaks using the back of the spoon. Bake as described in the basic recipe. Cut the passion fruit in half. Scoop out the seeds and juice with a spoon and leave to cool in the fridge. Whip the cream, adding the icing sugar at the end as it starts to stiffen. Make a small hollow in the cooked meringues, fill with the whipped cream and top with passion fruit juice. Serve with a Volluto Grand Cru.


TRIFLE-STYLE PAVLOVA & LIVANTO


ADDITIONAL PREPARATION TIME : 20 min.

Basic recipe + pink food colouring - 500 ml (17 fl. oz.) milk - 1 vanilla pod - 6 egg yolks - 80 g (3 oz) sugar - 1 teaspoon of cornflour - 500 g (1 lb) fresh or frozen (and thawed) summer fruits - 6 Livanto capsules (6 x 40 ml).

Whisk the egg whites as described in the basic recipe, adding a few drops of pink food colouring. Shape 6 cones of meringue mixture on the baking tray, then spread out the rest of the egg whites in mounds. Bake for approximately 1 hour and leave to cool. Split the vanilla pod and scrape out the seeds. Heat with the milk. Beat the egg yolks and sugar until the mixture starts to turn white, then add the cornflour at the end. Pour the hot milk in, then pour the mixture back into a saucepan to cook for a few minutes, while whisking until the cream thickens. Leave to cool. Wash and drain the fruit. Crush the meringue mounds and place at the bottom of 6 glasses. Add a small amount of vanilla cream on top, followed by a little fruit. Continue making more layers of crushed meringue, cream and fruit. Top with the meringue cones and leave in the fridge to cool before serving with a Livanto Grand Cru.


PAVLOVA WITH HAZELNUTS, RUM ‘N’ RAISIN ICE CREAM & INDRIYA FROM INDIA


PREPARATION TIME : 2 min.

Basic recipe + 50 g (1.75 oz.) grilled hazelnuts, chopped coarsely - 500 ml (17 fl. oz.) rum ‘n’ raisin ice cream - 6 Indriya from India capsules (6 x 40 ml).

Spoon the mounds of egg white mixture onto the baking tray. Sprinkle with the chopped hazelnuts and bake as explained in the basic recipe. Leave to cool then open the tops of the meringues and fill with rum ‘n’ raisin ice cream. Serve immediately with an Indriya from India Grand Cru.


Production Marie Leteuré Stylist Élodie Rambaud Photography Jérôme Bilic



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