Mini pavlovas with coconut cream
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ingrediencie
3 pcs fresh egg white 13 tbsp granulated sugar 1 tbsp lemon juice 3 tbsp coconut flour 1 tsp Gustin (starch) 1 packet coconut pudding 300 ml milk 3 tbsp sugar 100 g butter 1 pcs white yoghurt 3 tbsp berries (forest mix) to taste crunchy fruit
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1.
Whisk the egg whites with the lemon juice until frothy, when the froth is stiff enough whisk in the sugar and starch a tablespoon at a time, sift over a saucepan of water and whisk over the steam for 3-4 minutes, remove from the steam and gently fold in the coconut flour, transfer the mass to a decorating bag and shape into full rounds with higher sides on the baking paper to create a hollow space for the fruit puree. Bake for 50 minutes at 80 -C, Pavlovkas are baked if they peel nicely from the paper.
2.
Once cooled, fill with fruit puree made by boiling and straining the fruit.
3.
Make the custard by boiling the coconut pudding in milk with sugar, add butter to the hot pudding, stir until melted, allow the pudding to cool then beat with a mixer and gently stir in the activia. With a decorative tip, spread on pavlovas and decorate, I used crunchy fruit from Mixit.sk Bon appetit!
