Delicious recipe for pomegranate and pistachio Pavlova dessert
Have you ever tried Pavlova dessert? This dessert is one of the most magnificent and beautiful desserts in the world. In the world, Pavlova dessert is very famous and even its owner is a fight! This dessert, known to both Australians and New Zealanders, is named after the famous Russian ballerina Anna Pavlova. The taste of Pavlova pomegranate dessert is also excellent and has a crisp and soft texture. Pavlova desserts are usually shaped with cream and garnished with fresh fruit, which creates a wonderful color combination. Especially when it is decorated with pomegranate and pistachio, it has a unique beauty.
ingredients :
- Egg whites = 6 pcs
- Sugar = 1/5 cup
- Vanilla = 1 tablespoon
- Lemon juice = 1 teaspoon
- Cornstarch = 2.5 teaspoons
- Pomegranate juice = 1/5 cup
- Honey = 1/4 cup
- Lemon juice = 1 tablespoon
- Formed cream = 1/5 cup
- Sugar = 1 tablespoon
- Pomegranate seeds = 1 cup
- Chopped pistachio kernels = 1/4 cup
Instruction :
first stage:
Put the egg whites at room temperature for 30 minutes. At this distance, place a greaseproof paper or foil on the bottom of the oven tray. Draw a circle 22 cm in diameter on the bottom of the paper. Turn the paper over so that the circle is behind the paper.
second stage:
Set the oven to 121 degrees Celsius. Pour the egg whites into the mixing bowl and beat on medium speed until it forms and the traces of the mixing blades remain on it (soft peak mode). Add 1 and a half cups of sugar spoon by spoon and beat on high speed until the egg whites are firm and when you lift the mixer the egg whites have a firm and dry state (Steve Peak mode). Add 1/2 teaspoon vanilla and 1 teaspoon lemon juice. Sprinkle cornstarch on the egg whites and mix gently.
third level:
Pour the ingredients into a circle the size of a circle on greaseproof paper and roll it around with a spoon. It is better to have the edges a little longer so that the material can be placed on it more easily. Place the oven tray in the preheated oven for 1 hour. Do not open the oven under any circumstances during this time so that Puff Paulva does not fall asleep. After this time, turn off the oven and let the Pavlova dessert stay in the oven for another hour.
Step 4:
In the meantime, prepare pomegranate syrup. Pour pomegranate juice, honey and 1 tablespoon of pomegranate juice into a boiling milk and bring to a boil over medium heat. Turn down the heat when the liquid boils. Let it boil for 30 to 40 minutes, thicken and halve its volume. Pour the pomegranate syrup into a bowl and allow to cool.
Step 5:
Pour the whipped cream, 1 tablespoon of sugar and 1 teaspoon of the remaining vanilla into a bowl and beat on medium speed until firm and shaped (Steve Peak mode). It is better to put the mixing bowls and blades in the refrigerator before freezing to cool.
Step 6:
Remove the oven tray and gently separate the cooked meringue from the greaseproof paper or foil and place on a serving plate. Pour the whipped cream over it and spread. Sprinkle chopped pomegranate seeds and pistachios on it. Finally, pour the pomegranate syrup on the dessert and serve immediately.