Pavlova with sorbet ice

Name: pavlova with sorbet ice
Cook time: 30 min
Total time: 180 min
Yield: 8
Ingredients: 4 egg whites; 200 g fine cristalsugar; 2 el cornstarch; 1 tl White wine vinegar; cup sorbet ice forest fruits a 500 ml; cup sorbet ice lemon a 500 ml; cup sorbet ice passion fruit a 500 ml; cup whipped cream a 500 ml; 1 tray chilled tropical fruit salad 200 g

A tasty recipe. The vegetarian dessert contains the following ingredients: egg whites, fine granulated sugar, cornstarch, white wine vinegar, sorbet ice cream berries (a 500 ml), sorbet lemon (a 500 ml), sorbet ice passion fruit (a 500 ml), whipped cream (a 500 ml) and chilled tropical fruit salad (200 g).

Ingredients

Kitchen Stuff

baking paper

Directions

Preheat the oven to 100 ° C. Grease stiff egg whites in fat-free dough bowl. Little by little bit of sugar through it, until thick shiny mass arises. Spread 1 tbsp of cornmeal on top of protein and spatula with vinegar.
Grease the baking sheet with parchment paper and sprinkle with the rest of the cornstarch. Prote the egg on the center of the baking sheet and spread to a circle of 22 cm diameter. Roll out of the circle with a convex side of the spoon, so that a slightly raised edge is created.
Bake the baking sheet in the middle of the oven and let the egg whites dry in 2-2 1/2 hour to firm foam. If necessary, turn the oven door ajar, because protein may not turn brown. Switch off oven and let foam cake on baking sheet in oven cool down. Carefully remove baking paper and store foam cake (= pavlova) in an airtight container until use.
Sorbet ice soft for 5 minutes. Drill small bread rolls of sorbet ice cream with spoon scooped in hot water.
Distribute sorbet balls over pavlova and create whipped cream. Pavlova garnish with fruit salad and serve immediately.