VANILLA MERINGUE PEARS
Vaniljpäron med maräng
6 tablespoons sugar
2/3 cup thin cream
3 egg yolks
2 teaspoons Maizena
2 tablespoons sugar
vanilla sugar
1/3 cup thick cream
candied orange peel
Beat the egg whites until stiff. Gently turn in the sugar and spread half of the meringue to a round layer on a greased, floured baking plate (or use baking paper). Pipe out small “tips” of the remaining meringue and bake the bottom layer (without the tips) until dry on low heat, approx 260F.
Vaniljpäron med maräng
6 servings
Meringue:
3 egg whites6 tablespoons sugar
Vanilla creme:
2/3 cup milk2/3 cup thin cream
3 egg yolks
2 teaspoons Maizena
2 tablespoons sugar
vanilla sugar
1/3 cup thick cream
Filling:
1 can pear halves, approx 14 oz
Decoration:
fresh or frozen raspberriescandied orange peel
Beat the egg whites until stiff. Gently turn in the sugar and spread half of the meringue to a round layer on a greased, floured baking plate (or use baking paper). Pipe out small “tips” of the remaining meringue and bake the bottom layer (without the tips) until dry on low heat, approx 260F.
Make a
crème of milk, thin cream, egg yolks, Maizena and sugar and let simmer until
thick. Beat until cold and add vanilla sugar to taste plus the whipped cream.
Put the meringue layer on a serving plate and spread the vanilla crème on top.
Drain the
pear halves well, cut them in wedges and put them on the crème in a nice
pattern. Decorate with raspberries and candied orange peel (finely cut) and
attach the small meringue tips around the edge.
Serve
immediately – this dessert is best while the meringue is still crisp.
Enjoy!
Bella
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