Pavlova With Crème Anglaise
Delight in the sweet elegance of this dessert as you indulge in light and airy meringues nestled on a bed of velvety crème anglaise. Each bite is a perfect harmony of crispy, chewy textures with a rich caramel finish, enhanced by the nutty crunch of toasted almonds. Perfect for special occasions or a memorable sweet treat, this recipe promises a symphony of flavors and textures that will leave you craving more.
— Constant Cookbook
Ingredients
- 2 egg whites
- 1⁄2 cup sugar
- 2 cups crème anglaise (see related recipe
- at right)
- 1⁄2 cup caramel sauce
- 1⁄3 cup sliced toasted almonds
Instructions
- Position a rack in the lower third of an oven and preheat to 200°F. Line a baking sheet with a silicone liner.
- To make the meringues, in the bowl of an electric mixer, using a handheld whisk, whisk together the egg whites and sugar. Place the bowl over but not touching barely simmering water in a saucepan and cook, whisking constantly, until the mixture registers 140°F on a candy thermometer, about 3 minutes.
- Place the bowl on the mixer fitted with the whisk attachment and beat on medium-high speed until stiff peaks form, about 5 minutes. Remove the bowl from the mixer. Using a quenelle scoop, form the meringue into egg shapes and place on the prepared baking sheet.
- Bake the meringues until they do not break when tapped on the bottom and are still white, about 4 hours. Alternatively, bake the meringues for 2 hours, then turn off the oven and leave them inside, without opening the oven door, for about 8 hours.
- To serve, divide the crème anglaise among 4 bowls. Top each with 2 meringues, drizzle with 2 Tbs. caramel sauce and sprinkle with the almonds. Serve immediately. Serves 4.
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