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Ingredientes
- 8 lrg egg whites
- 1/2 tsp salt
- 1 tsp pure vanilla extract
- 1/2 tsp cream of tartar
- 2 c. sugar plus
- 2 tsp sugar
- 8 tsp cornstarch sifted
- 4 x rhubarb stalks cut in 1" pcs
- 2 c. sugar
- 1 x vanilla bean scraped
- Â Â Zest of half an orange
- 1 pt strawberries diced
- 1 c. heavy cream
- 1 c. plain yogurt, preferably Labne
- 1 Tbsp. sugar
- 2 pt strawberries hulled, halved
- 3/4 c. sugar
- Â Â Juice of half a lemon
Direcciones
- For the Poached Rhubarb With Strawberries: Place rhubarb in a medium bowl. In a small saucepan, combine sugar, vanilla bean, orange zest, and 2 c. water. Bring to a boil, and immediately pour over rhubarb. Set aside till rhubarb is soft and tender, about 1 hour. Drain rhubarb. Chill, reserving syrup for another use. Stir strawberries into rhubarb mix. (
- Makes about 3 c.)
- For the Yogurt Cream: In the bowl of a heavy-duty mixer fitted with the whisk attachment, combine all ingredients. Beat on medium-high speed till stiff. (
- Makes about 2 c.)
- In a small saucepan, combine strawberries and sugar. Cook over low heat till sugar dissolves. Increase heat to medium high, and continue to cook, stirring occasionally, till strawberries are soft and have released most of their juice, about 10 min. Strain mix through a fine-mesh sieve into a medium bowl. Refrigeratetill ready to use. Store in an airtight container for up to 5 days. (
- Makes about 2 c.)
- Heat oven to 275 degrees. Line two baking pans with parchment paper. Set aside.
- In the bowl of a heavy-duty electric mixer fitted with the whisk attachment, beat egg whites, salt, vanilla extract, and cream of tartar on medium-high speed till medium peaks form. Slowly add in sugar; continue beating till hard peaks form. Mix in cornstarch.
- Transfer mix to a large pastry bag. Use scissors to cut 3 inches off of the tip. Pipe mix into eight large mounds onto prepared baking pans. Bake till meringues are crisp on the outside but their consistency resembles marshmallow on the inside, about 1 hour.
- Serve with Yogurt Cream, Poached Rhubarb with Strawberries, and Strawberry Sauce.
- This recipe yields 8 servings.
- Comments: Pavlova is an airy dessert named in honor of Russian prima ballerina Anna Pavlova.
- When selecting rhubarb, look for crisp, bright, blemish-free stalks, and keep in mind, rhubarb will only stay fresh in the refrigerator for a few days.
- When preparing the meringue base, use three- to four-day-old room-temperature Large eggs for best results. When whisking meringue, add in the sugar slowly, and take care not to overbeat; this will cause the foam to curdle and liquefy. And if your meringue becomes lumpy - a sign of overbeating - make sure to begin again with fresh egg whites.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 214g | |
| Recipe makes 8 servings | |
| Calories 392 | |
| Calories from Fat 59 | 15% |
| Total Fat 6.77g | 8% |
| Saturated Fat 4.12g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 25mg | 8% |
| Sodium 221mg | 9% |
| Potassium 265mg | 8% |
| Total Carbs 80.15g | 21% |
| Dietary Fiber 1.2g | 4% |
| Sugars 75.32g | 50% |
| Protein 5.43g | 9% |
