Christmas pavlova with custard, compote and mint

Name: Christmas pavlova with custard, compote and mint
Cook time: 30 min
Total time: 180 min
Yield: 6
Ingredients: 4 outdoor eggs; 150 g white caster sugar; 35 g cornstarch; 350 ml Full Milk; 50 g granulated sugar; 1 freezer boxful of blackberries 250 g; 2 el cane sugar; 5 g fresh fresh mint

Pavlova with blackberries and mint.

Ingredients

Kitchen Stuff

1 baking paper

Directions

Preheat the oven to 150 ° C.
Split the eggs. Beat the proteins in a fat-free bowl with a hand mixer.
Gradually add the caster sugar and beat until the egg white forms peaks. Fold in the cornstarch.
Put the egg white in a circle of Ø 25 cm on a baking sheet covered with baking paper. Lower the oven temperature to 120 ° C.
Bake the pavlova for about 1 hour just below the center of the oven. Turn off the oven and leave the pavlova in the oven for 1 hour.
Remove from the oven and let it cool down further.
Slowly bring the milk to the boil. Remove from the fire.
For the custard, beat the egg yolks with the sugar with the hand mixer thick, white and airy.
Add the cornstarch. Add a third of the hot milk while beating.
When well mixed, put back together in the saucepan with the rest of the milk and bring to the boil with a whisk while stirring.
Remove from heat and allow to cool. Stir frequently.
In the meantime, heat the blackberries with the cane sugar in a saucepan and bring to the boil.
Stir in the blackberries, simmer for 3-4 minutes on a high heat and let cool.
Place the pavlova on a large scale and put the custard on it. Garnish with the compote and mint leaves.