Name: Peach, Apricot and Jasmine Pavlovas
Prep time: 40 min
Cook time: 2 h
Total time: 2 h 40 min
Yield: 6 serving(s)
Ingredients: 1 1/2 tsp cornstarch; 1 1/2 tsp (7.5 ml) lemon juice; 3 egg whites, at room temperature; 3/4 cup (160 g) sugar; 1 tsp gelatin; 1 tbsp (15 ml) cold water; 1 1/2 cups (375 ml) 35% whipping cream; 1/4 cup (55 g) sugar; 2 tbsp jasmine tea leaves or 2 jasmine tea bags; 1 cup (250 ml) water; 1/3 cup (75 ml) honey; 2 peaches, ripe but firm, pitted and sliced into thin wedges; 6 tbsp (90 ml) homemade or store-bought apricot jam; Edible flower petals

With the rack in the middle position, preheat the oven to 200°F (95°C). Line a baking sheet with parchment paper. Using a 2-inch (5 cm) cookie cutter as a guide, trace 6 circles evenly spaced out on the parchment paper. Flip the parchment paper over and place on the baking sheet.

In a small bowl, combine the cornstarch and lemon juice until smooth.

In another bowl, whisk the egg whites with an electric mixer until frothy. Gradually add the sugar, beating constantly, until stiff peaks form. Using a spatula, gently fold in the cornstarch mixture. Transfer the meringue to a pastry bag fitted with a plain tip.

Using the pastry bag, fill the inside of the traced circles with meringue. Pipe a circle of meringue peaks around the outside of the first circle, making the peaks high enough to create a well at the centre.

Bake for 2 hours or until the meringues are dry and no longer stick to the parchment paper. Turn off the oven and leave the meringues there to dry for 2 hours, keeping the oven door slightly ajar with a wooden spoon.

Peach, Apricot and Jasmine Pavlovas

Categories

Ingredients

Meringues

Jasmine Cream

Peaches

Toppings

Preparation

Meringues

Jasmine Cream

Peaches

Assembly

Note from Ricardo

Personal Note

To help you with this recipe

RICARDO Digital Stand Mixer