Pavlova cake

Cooking

Step 1

Meringue: Mix the whites with 300 gr., Then beat with sugar until a smooth foam forms. Add 40 gr. to the remaining sugar. water and boil over low heat for 5 minutes, sugar syrup is obtained. Pour the resulting syrup gently into the protein foam, beat for 30 minutes, cool and add citric acid, deposit cakes in the form of a cup of 50 g through a pastry bag. and bake at a temperature of 70 degrees for 20-25 minutes.

Step 2

Mix pectin with sugar, put all the berries in a warm frying pan, knead and heat, when it boils add sugar, cook for 3 minutes, then remove from the stove, add lemon juice and soaked gelatin, mix everything gently, pour into molds, cool.

Step 3

Combine milk, cream and mint, bring to a boil, let it brew for 5 minutes, heat again and strain, then pour over melted chocolate, add sugar and gelatin and refrigerate for 4 hours. Take 400 gr. mixture and add 100 gr. cream.

Step 4

Through a pastry bag, at the bottom of the meringue cake, deposit 20 gr. mint cream, then berry center, again 20 gr. cream, top with raspberries and fresh mint.