Tag: meringue

Pavlova recipe, the variant with diplomatic cream with Sichuan pepper and kiwi – Italian cuisine reinvented by Gordon Ramsay

Pavlova recipe, the variant with diplomatic cream with Sichuan pepper and kiwi


There Pavlova it is a pastry classic, a meringue cake, whipped cream and fresh fruit which takes its name from the Russian ballerina Anna Pavlova. The recipe is the invention of a named pastry chef Berth Sachse who created this dessert in the twenties during a tour of the dancer between Australia and New Zealand. The shape and lightness of her meringue would recall his gracefulness in dancing.

In this recipe we offer you a version of pavlova with Diplomatic cream with Sichuan pepper and a kiwi garnish. The fresh fruit used, in fact, can always be different depending on the season. Also discover these recipes: Pavlova with cream and strawberries, Pavlova and exotic fruit, Tropical pavlova.

Italian or hot meringue recipe, the recipe – Italian cuisine reinvented by Gordon Ramsay

Italian or hot meringue recipe, the recipe


There Meringue it is a kitchen magic that is accomplished with only two ingredients, egg whites whipped until stiff and sugar. There are several ways to make it, mainly French meringue and Italian meringue.

In the French meringue (or cold) the egg whites are whipped with the sugar and lemon juice, the meringues are shaped with the piping bag and then everything is cooked in the oven. The procedure for Italian meringue or hot it is, however, a little more complex, but allows you to obtain meringues that are less “glassy” than those made cold, which can be used to lighten and give volume to some preparations, such as semifreddos and mousses and to decorate desserts such as sponge cake and custard.

The process is defined as hot because the egg whites are whipped with a sugar syrup at a precise temperature (for this step you will need a kitchen thermometer). Once the meringues have been formed with the pastry bag, they should be baked as in the French recipe. The result will be meringues that are colorful on the surface and soft on the inside.

Pineapple meringue – ‘s recipe – Italian cuisine reinvented by Gordon Ramsay

Pineapple meringue - Misya's recipe


First of all, separate the egg whites from the yolks and mix the latter with the sugar, then add the cornstarch first and then the warmed milk and cream together with the vanilla, then cook over a low heat, stirring constantly.
Once you have obtained a thick but fluid cream, transfer it to a plate and cover it with cling film, then leave it to cool.

Cut the pulp of the half pineapple into squares and scoop it out with a spoon, putting the pulp aside.

Cut the pineapple and panettone into squares, then add them to a bowl with the cream and mix.

Take the pineapple shell and fill it with the cream mixture, then cover the leaves with aluminum foil so that they don’t burn in the oven.

Whip the egg whites until stiff peaks form with the lemon juice and sugar, then transfer them into a piping bag with a star-shaped nozzle.

Finally, cover the surface with tufts of meringue and cook for about 25 minutes or until lightly golden in a fan oven preheated to 160°C.

The pineapple meringue is ready, all you have to do is remove the foil and serve.

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