PAVLOVA WITH VEGETAL CREAM AND FOREST FRUIT
- Nutritional value for 6 people: kcal 879 – Carbohydrates: 137.36 g – Proteins: 18.63 g – Lipids: 31.40 g – Total fiber: 18.88 g
- Nutritional value 1 person: kcal 146.5 g – Carbohydrates: 22.89 g – Proteins: 3.10 g – Lipids: 5.23 g – Total fiber: 3.14 g
- 100g egg whites (room temperature)
- 100g brown sugar
- 1 teaspoon of ‘a thousand flowers water’ or orange essence (to give a Christmas flavour)
- 2 drops of lemon juice
- 250g of vegetal cream
- 350g of forest fruits
Crush brown sugar so that it becomes fine and can be disolved easily when egg whites are beaten.
Heat oven at 120°
Add teaspoon of essence and lemon juice to egg whites and proceed to beat with electric beater. As soon as egg whites are stiff, add sugar bit by bit and mix well. Beat again with electic beater until a stiff mixture is formed.
Cover an oven tray with baking paper. Draw a circle (20 cm) with pencil in middle.Turn baking paper unside down so pencil will not be in contact with mixture. Place mixture inside circle. Make a small hallow in center. Place in pre-heated oven and cook for 3 hours. Open oven up slowly and leave door open so humidy is released and the pavlova dries out. This will take about 30-40 mins.
In the meantime, whip cream and place in center of pavlova. Garnish with forest fruits.
Forest fruits are rich in anthocyanins, pigments from flavonoids and polphenolic componds which are antioxidants, anti-inflammatory and anti-age. Forest fruits are rich in vitamin A and C and also potassium, calcium and phosphor.