Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, pavlova with greek yogurt and mantarin sauce. One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.
PAVLOVA with Greek yogurt and mantarin sauce is one of the most well liked of recent trending meals in the world. It is easy, it’s quick, it tastes yummy. It is appreciated by millions daily. They are fine and they look wonderful. PAVLOVA with Greek yogurt and mantarin sauce is something that I have loved my whole life.
As usual I topped with fresh whipped cream strawberries and kiwi. Mango Curd Chocolate Pavlova Strawberry Puree Best Cake Recipes Plain Greek Yogurt Strawber. Pavlova is a meringue dessert which is traditionally filled with whipped cream and fresh fruit. Change things up a bit and fill with Greek yogurt for a tangy and rich-tasting option.
To get started with this recipe, we must prepare a few components. You can cook pavlova with greek yogurt and mantarin sauce using 10 ingredients and 3 steps. Here is how you can achieve it.
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The ingredients needed to make PAVLOVA with Greek yogurt and mantarin sauce:
- Take 1) BEZE
- Take 250 grams egg whites
- Make ready 500 grams sugar
- Prepare 1/2 lemon zest
- Take 2)Yogurt Cream
- Get 400 grams low fat Greek yogurt
- Get 250 grams cream 40%fat whipped with 125 gr sugar
- Make ready 3) Mantarin sauce
- Make ready 300 grams mantarin fillets
- Get 500 grams sugar
The Greek yogurt complements the sweet meringue perfectly. You can also have fun with this dessert and use flavored Greek yogurt. Using an electric mixer, with the whisk attachment, beat. Whip together with the yoghurt, honey and orange zest till if forms soft fluffy peaks.
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Steps to make PAVLOVA with Greek yogurt and mantarin sauce:
- Stir with careful in "Bain Marie" egg whites,sugar,lemon zest when is at 45°C or 113°F ,whipped for 6-7minutes and then make spheres with "corne" 5mm in a nonstick baking dish and bake in a preheat oven at 110°C or 230°F for 45 minutes
- Stir the yogurt and the whipped cream and keep it cold
- Boil for 15minutes
Using an electric mixer, with the whisk attachment, beat. Whip together with the yoghurt, honey and orange zest till if forms soft fluffy peaks. Crush the pavlova into bits Into serving cups or glasses add the compote followed by crushed bits of pavlova, nuts and dried fruit and yogurt cream. Repeat this layering the same way and top it off with more nuts and dried fruit. Spoon a half cup of the yogurt mixture over each meringue.
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