Red fruit compote, pistachio paulova

The Paulova is one of my favorite desserts!

So much so that this year for Christmas I will prepare a roulade of meringue filled with whipped cream and with this delicious compote of red berries that today I will teach you to do.

The Paulova is a very shiny cake and you can do what you like. Any fruit is good, chocolates, mousses…

Today’s is exquisite and very Christmas. I hope you like it.

Happy Sunday afternoon!

Red fruit compote, pistachio paulova
Serves 10
Prep Time
15 min
Cook Time
1 hr
Prep Time
15 min
Cook Time
1 hr
To prepare the Paulova
  1. 5 egg whites
  2. A few drops of white wine vinegar
  3. 2 C.S.cornflour
  4. 270 gr sugar
  5. The fruit of 1 vanilla bean
To prepare red fruit compote
  1. 300 gr of red fruits (blueberries, currants and frozen raspberries)
  2. 50 ml orange juice
  3. A pinch of ground clove
  4. 100 gr sugar
  5. 1 C.S. Cornstarch
For whipped cream
  1. 300 ml double cream
  2. 65 gr icing Sugar
  3. Vanilla extract
  1. Assorted candied fruits, chopped green pistachios, mint....
  1. Preheat the oven to 110 º C.
  2. Whisk the egg whites in the cooking robot with a few drops of white wine vinegar. Gradually add sugar mixed with cornstarch and vanilla fruit. We must get some very bright and very well-assembled whites.
  3. Insert the set into a pastry sleeve with smooth nozzle and wide mouth.
  4. Bowl 8 circles in the shape of a crown and with a hollow in the center on a baking tray lined with baking paper.
  5. Oven for 1 hour. Turn off the oven and leave the meringue another hour in the oven off.
  6. Meanwhile prepare the red fruit compote.
  7. Put the frozen red fruits, orange juice, sugar and a pinch of cloves to the fire. Leave for 15 minutes on medium heat, stirring occasionally.
  8. We must get a red fruit compote but do not completely undone the fruits and reduce the juice.
  9. After 15 minutes add the cornstarch that we have dissolved in a little cold water.
  10. Mix in the fire, let it boil for a minute and set aside. Let it cool down.
  11. Mount the cream with the sugar and vanilla extract and place in a pastry sleeve.
  12. When assembling the Paulova, fill each dry meringue with the whipped cream. On each meringue, have 1 tablespoon of the delicious red fruit compote, finish by adding the chopped candied fruit and the chopped pistachios.
  13. Decorate to taste.
Catering Iria Castro

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