Pavlova Dessert with Black Currant Recipe
I suggest you prepare a very delicate airy dessert, light as a cloud. The combination of sweet meringue, delicate cream and bright black currant will not leave anyone indifferent. Meringue will be prepared on the basis of albumin – dry protein.
Servings
6
Cook Time
90minutes
Servings
6
Cook Time
90minutes
Ingredients
For meringue:
For the cream:
For the sauce:
Instructions
  1. For meringue, I will use dry egg white-albumin. This is practical and has a number of advantages over raw protein. But if you don’t have albumin, replace it with regular protein: 10 g of albumin = 3 proteins. We dilute albumin in water at room temperature, they do not mix well, so it takes some time for the protein to swell. The amount of water and time depends on the manufacturer of albumin, as a rule, it is indicated on the package. The usual ratio: take 6 parts of water for 1 part of albumin. My protein was infused for 40 minutes.
  2. After 40 minutes, the protein powder will almost completely dissolve in water, now you can cook meringue. Start whipping at a low speed of the mixer, after 3-4 minutes gradually increase the power and whisk until a homogeneous foam appears. We start adding sugar gradually, in small portions. When all the sugar is added, without stopping whipping, add powdered sugar in two steps. Whisk to medium peaks (the top is slightly tilted). At the end of whipping, add starch, lemon juice and vanilla, mix lightly with a mixer at low speed.
  3. Here is such a lush, with a glossy sheen, it turns out meringue. It retains its shape well. If desired, it can be tinted with food gel dye or berry puree. Natural puree should not be added to meringue made from raw protein.
  4. Using a pastry bag with a nozzle (or just a spoon), spread the meringue on a sheet, forming a 1.5 – 2 cm high rim. Pre-cover the baking sheet with baking paper. I made a portioned dessert, I got 6 pieces with a diameter of 9 – 10 cm. Place the meringues in a preheated oven and bake at T = 100 °C. There is an important point: the temperature should not be higher, otherwise the meringues will darken (fry), crack or dry out. If your oven has the lowest possible temperature above 100°C, you will have to bake with the oven slightly ajar. I kept mine half open. It is also important not to overdo the meringue: it should have a hard crust on the outside, but remain creamy inside. Readiness can be checked with a wooden stick. Mine were baked for 55 minutes. The finished meringues are left in the oven until completely cooled, at least for 2-3 hours. Meringue can be baked in advance.
  5. Prepare the berry sauce. I advise you to choose berries with sourness – they will set off the taste of sweet meringue. Black currant is perfect for this. If it’s frozen, you don’t need to defrost it first. Berries are covered with sugar and put on a small fire. Gelatin (I have powdered) soak in one tablespoon of water, separately mix starch with one tablespoon of water. Stirring, bring the currants to a boil and cook for 1-2 minutes. Pour in the starch and mix. Remove from heat and add gelatin. Leave to cool. Currant sauce can be prepared in advance. Store in the refrigerator in a tightly closed container.
  6. Whisk the cold cream until fluffy, gradually adding powdered sugar at the end. If desired, they can be stabilized with a cream thickener or gelatin.
  7. Prepare dessert. This should be done immediately before serving, as the delicate and porous meringue will go limp, absorbing moisture from cream and currants. Put a little currant in the middle of each meringue, and cover with whipped cream on top. It remains to pour the sauce, and you can serve it to the table!
  8. That’s how we got a dessert!
  9. Light and airy, like a ballerina’s dance, it literally melts in your mouth. And it is not for nothing named after the legendary Anna Pavlova.
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