Pavlova with orange

Name: pavlova with orange
Cook time: 45 min
Total time: 285 min
Yield: 4
Ingredients: 3 medium oranges; 2 el ginger syrup; 5 el Cointreau Gall and Gall; 4 medium sized egg; 1 el cornstarch; 150 g white caster sugar; 1 el powdered sugar; 250 ml fresh cream; 1 vanilla bean bag of 1.5 g; 1 el fresh fresh mint; 25 g dark chocolate

Festive dessert of meringue, orange, ginger syrup, cointreau, dark chocolate with whipped cream and mint.

Ingredients

Kitchen Stuff

1 mixer

Directions

Preheat the oven to 120 ° C.
Use a sharp knife to cut the skin and the white skin of the oranges.
Cut the segments of flesh from the membranes so that you can easily pop out the flesh with your knife.
Put in a bowl and squeeze out the juice from the remaining membranes above it.
Add the Cointreau and ginger syrup, scoop and let the wedges covered outside the refrigerator marinate for at least 2 hours.
Meanwhile, split the eggs and whisk the egg whites in a greaseproof bowl with a mixer.
Add the caster sugar and whisk until the protein forms peaks. Fold in the cornstarch.
Spoon the egg whites in a circle of Ø 30 cm on a baking sheet covered with parchment paper.
Bake the pavlova for 1 hour under the center of the oven.
Turn off the oven and leave the pavlova in the oven for 1 hour.
Take it out and let it cool down further.
Let the orange parts drain and collect the moisture.
Boil the liquid in a saucepan over high heat in 10 minutes until syrup. Allow to cool slightly.
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.
Spoon the icing on the pavlova. Divide the fruit and sprinkle with the syrup.
Cut the fresh mint fine. Grate the chocolate over the pavlova and garnish with the mint.