Pavlova chinois

By • January 5, 2011 2 Comments

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Author Notes: With many egg whites leftover from making ice cream, I wanted to put them to good use. Using Domaine de Canton as flavoring this pavlova evolved. I am making the meringue with much less sugar than the norm, but had good results with this. If it is humid when you make this, you may want to increase the sugar by an ounce or two and add it before the egg whites are stiff to help stabilize the meringue.Sagegreen


Serves 4

  • 5 egg whites, room temperature
  • 4 ounces traditional caster sugar
  • 1/4 teaspoon Domaine de Canton
  • 1 cup heavy cream
  • 1 teaspoon Domaine de Canton
  • 4 fresh Thai basil leaves, chiffonade
  • 4 fresh mint leaves, chiffonade
  • 1 Asian pear, sliced into thin fan shapes
  • 2 yellow kiwi (or green) sliced thin into rounds
  • 2 tablespoons peeled fresh grated ginger
  1. Beat the egg whites until stiff. Add the sugar and 1/4 tsp. Domaine de Canton. Ladle mix onto a parchment lined baking sheet to create 4 individual nests: depress the center with a spoon.
  2. Bake in preheated 225 degree oven until they just begin to turn light brown on the edges, about 40 minutes. Then turn off oven and let sit there for 12-24 hours.
  3. Then remove the meringue nests and plate.
  4. Whip cream with 1 tsp. Domaine de Canton. Slice the fruit and make the chiffonade from the basil and mint. Divide the whipped cream among the four nests, spooning on top. Arrange the fruit and add the fresh ginger on top of the cream. Shower the chiffonade of basil and mint on top as well. Let sit for about an hour in the fridge for the flavors to infuse and then serve.

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