法式雜莓蛋白餅 Summer Berry Pavlova

Serves: 10

材料 INGREDIENTS
酥皮 For the meringue
6隻 大雞蛋(最好是有機蛋) 6 large egg whites, preferably free-range or organic
250克 砂糖 250g caster sugar
海鹽 少許 a pinch of sea salt
蛋白餅 For the pavlova
400克 新鮮草莓和桑莓,或任何軟身水果 400g fresh strawberries and raspberries , or any soft fruit
500克 脫脂希臘酸奶 500g 0% fat greek yoghurt
1湯匙 砂糖 1 tablespoons caster sugar
1條 雲里拿 1 vanilla pod, seeds removed
薄荷葉 少許 a few sprigs of fresh mint, leaves picked

做法  METHOD

1. 烤箱預熱至150°C(風扇爐)130℃(氣體爐)。
Preheat the oven to 150°C/fan 130°C/gas 2.

2. 將蛋白放入一個乾淨的碗中以中速攪拌,直到他們開始杰身。
Put your egg whites into a clean bowl and whisk them at a medium speed until they start to form nice firm peaks.

3. 攪拌時慢慢加入糖和鹽。將攪拌機調至高速,攪拌7-8分鐘,直到酥皮呈白色、有光澤和光滑。如有粒狀情況,多搞一會,小心不要攪過長時間至讓酥皮水化。
With your mixer still running, gradually add the sugar and a pinch of salt. Turn the mixer up to the highest setting and whisk for 7-8 minutes more until the meringue is white, glossy and smooth. If it feels grainy, whisk for a little bit longer, being careful not to let the meringue collapse.

4. 將兩個烤盤用烤紙包著。將酥皮混合物平分,塑造成一個直徑約20厘米的酥皮團。把烤盤放進烤箱,烤約1小時,直到蛋酥看起來稍微金黃,中間蓬鬆。
Line two baking trays with baking paper. Divide the meringue mixture evenly between them and shape each blob into a circle about 20cm in diameter. Put both trays into the oven and bake for 1 hour until the meringues look slightly golden and are fluffy in the middle.

5. 將大草莓切半,小的可以整個留下。混合桑莓,希臘酸奶與砂糖混合,然後加入雲里拿種子。
Halve or quarter the large strawberries and leave the smaller ones whole. Mix them with the raspberries. Mix the greek yoghurt with the caster sugar, then fold in the vanilla seeds.

6. 把一半的酸奶置在酥皮頂部,掃平。隨意撒上雜莓。
Spoon half the yoghurt on top of one of the meringue halves and smooth it out. Sprinkle half of your berries evenly around the yoghurt.

7. 在頂部放置剩下的酥皮,輕輕按下令它們黏在一起。剩下的酸奶倒在頂層,灑上剩下的雜莓。再夜上幾片薄荷葉便可食用!
Place the other meringue on top and press down gently to stick them together. Spread the remaining yoghurt over the top layer and sprinkle the remaining berries on top. Scatter over a few small mint leaves and enjoy!

More about this recipe: http://foodrevolutionday.com/recipe/7/Summer-Berry-Pavlova.html

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