Tra 9 giorni è San Valentino.
Non sono una gran fan di questa festa, la trovo spesso più commerciale che sentimentale sia da single felice che ero sia ora da fidanzata più che convinta 😉
Però come ogni altra festa commerciale (stile halloween per intenderci) se diventa un buon pretesto per sbizzarrirsi in cucina è più che benvenuto a casa mia! ^_^
E quindi appena le ragazze di About food hanno lanciato il loro contest sapevo cosa fare: le mie mini pavlove!
Questa è la ricetta della pavlova che ho ripreso e riadatto alla mia storia d’amore aggiungendole dolcezza con la crema al cioccolato bianco e solidità e certezza come solo la base di cioccolato fondente può dare.
Inoltre le mie pavlove sono mini, perchè l’amore si sà, va assaporato poco per volta per goderselo il più possibile.
[ English version of the recipe ]
(for around 20 mini-pavlove)
For the baskets of meringue:
150gr of egg whites (old of 3 days)
150gr of icing sugar
150gr of sugar
for the cream to the white chocolate:
100gr of sugar
2 yolks of egg
40gr of flour 00
300 mls of whole milk
100gr of thin white chocolate
150 grs of chocolate extra melting
5 spoons of blackberries (I used frozen ones)
6 spoons of currant red (frozen)
3 spoons of raspberries (frozen)
8 spoons of fragoline of wood (frozen)
100 grs of sugar
Icing sugar to dust
As it regards the recipe of the baskets of meringue and the cream to the white chocolate I always submit me to the two recipes basic of Csaba with some small change “learned on the field”.
How Csaba, prepares before the baskets of meringues the evening in this way: you mix the sugar semolato with that to veil and you beat all in the mixer. Then you take the egg whites and you start to climb on them. In the meantime you take a baking-pan with oven paper and on this last drawn you with the round help of a ransom-biscuits of the bracelets of the diameter of around 3 – 4 cms and then turns her/it contrarily to you on the baking-pan.
As soon as the egg whites climb on you add 2/3 some mixture of sugars. When the egg whites will result climbed on to well firm snow add you the remainder sugar with la’iuto of a spatula of silicone mixing upward gently from the lower part not to get off the egg whites.
Fact this you take one sac-à-few (I use a disposable ones cut to 1 cm by the fund) and with the spatula in silicone you put to the inside the mixture of egg whites. You now make some small bracelets tracing those drawn to pencil, (assure to turn you the oven paper from the opposite side to that in which you have drawn) and always with the spatula in silicone so that to cover the whole bracelet to make the base of our pavloves.
Fact this with the sac-à-little ones you start to make the baskets of meringue tracing the you look for drawn on the oven paper. Do you them tall at least 3 turns of meringue.
Fact this bake them then to you to 140°C (in my oven, usually 150°C) for about 40-50 minutes leave them to you to dry inside the left half open oven. You are able lascairle them up to that you won’t use her.
The next day for before thing, loosens to bath maria the melting chocolate and bathed us the funds of the pavloves. Then do you them to dry down to head in a fresh (or wine cellar or refrigerator) place for about 30 minutes, in the meantime prepared the cream to the white chocolate.
To make the cream you start heating the milk holding aside 75ml cold of it. You have care that milk doesn’t reach the excitement – I have preferred, could do, the everything on the heater to firewood in when the heat is smaller of the gas and mostly well distributed – and if it forms the white patina raise her/it to you with a spoon.
In the meantime mixed the yolks with the sugar without forming clots. Add well you the flour and mixing with a whip. Equally add well previously (75ml) aside you the kept cold milk to thread and mixing.
When milk will be warm take two spoons of it and put him/it in the mixture of eggs to approach the temperature of the two mixtures. To this point poured the mixture of eggs to the milk and mixing cooking for 5-7 minutes being careful that doesn’t stick you. Fact this do you her to rest for 10 minutes because you cool him.
Prepared now the juice of red fruits previously washed and clean – I had frozen them during last summer – putting them in a fire middle-low tegamino with the sugar and an I drip of water if necessary.
When all the mixtures will be ready you take the pavloves, turn you her for the correct one toward and with the help of a teaspoon or of the sac-à-little fill the baskets with the cream to the white chocolate and you attend an instant that him “you stabilize” inside the basket.
Finally versed a teaspoon or two of red fruits in an angle inside the pavloves and dusting the all with the icing sugar.