John Myers
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Pavlova Clouds with Pistachio Ricotta and Marinated Strawberries
The perfect pavlova clouds with pistachio ricotta and marinated strawberries recipe with a picture and simple step-by-step instructions.
Pavlova clouds
- 3 Protein
- 1 pinch Salt
- 1 tsp Strength
- 1 tsp White wine vinegar
- 150 g Finest sugar
Marinated strawberries
- 300 g Strawberries
- Raw cane sugar
- Cointreau
Pistachio ricotta
- 200 g Ricotta
- Pistachio syrup
Pavlova clouds
- Beat the egg whites with a pinch of salt until white peaks form. Then gradually pour in the sugar and keep stirring. Now add the starch and vinegar and stir after about 20 seconds.
- Preheat the oven to 90 degrees and line a baking sheet with parchment paper. Use a tablespoon to spread 4 piles of egg whites on the baking sheet and make a well with the back of the spoon – for the filling. Then bake on the middle rack for 90 minutes, then turn off the oven and leave the clouds in the oven for about 60 minutes, then remove from the oven and let cool down completely.
Marinated strawberries
- Quarter 3,200 g strawberries. Puree the remaining 100 g strawberries with a dash of Cointreau and raw raw sugar to taste and pour over the strawberry quarters, stir and let sit in the refrigerator for at least 1 hour.
Pistachio ricotta
- Mix the ricotta with the pistachio syrup (amount to taste) until smooth.
Finisch
- Put a little cloud on a plate, put some of the pistachio ricotta in the hollow, pour a few marinated strawberries over it and serve immediately.
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