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Sara.dwyer
Pavlova with orange
Festive dessert of meringue, orange, ginger syrup, cointreau, dark chocolate with whipped cream and mint.
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Ingredients
Directions
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Preheat the oven to 120 ° C.
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Use a sharp knife to cut the skin and the white skin of the oranges.
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Cut the segments of flesh from the membranes so that you can easily pop out the flesh with your knife.
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Put in a bowl and squeeze out the juice from the remaining membranes above it.
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Add the Cointreau and ginger syrup, scoop and let the wedges covered outside the refrigerator marinate for at least 2 hours.
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Meanwhile, split the eggs and whisk the egg whites in a greaseproof bowl with a mixer.
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Add the caster sugar and whisk until the protein forms peaks. Fold in the cornstarch.
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Spoon the egg whites in a circle of Ø 30 cm on a baking sheet covered with parchment paper.
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Bake the pavlova for 1 hour under the center of the oven.
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Turn off the oven and leave the pavlova in the oven for 1 hour.
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Take it out and let it cool down further.
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Let the orange parts drain and collect the moisture.
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Boil the liquid in a saucepan over high heat in 10 minutes until syrup. Allow to cool slightly.
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Cut open the vanilla pod, scrape out the marrow with a tip of a knife. Put in a bowl with the whipped cream and icing sugar and beat until stiff.
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Spoon the icing on the pavlova. Divide the fruit and sprinkle with the syrup.
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Cut the fresh mint fine. Grate the chocolate over the pavlova and garnish with the mint.
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Nutrition
510Calories
Sodium0% DV1.550mg
Fat38% DV25g
Protein12% DV6g
Carbs22% DV65g
Fiber24% DV6g
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