Mini pavlovas with rhubarb and lime cream

METHOD

How to make it

1. 01

   STEP 1

   Done

   Preheat the oven 200 degrees.

2. 02

   STEP 2

   Done

   Mix 200 gr rhubarb with the 50 Gr crystal sugar and the contents of the vanilla sugar bag in an oven dish and cover with aluminium foil. Move 15 minutes covered in the oven and then still 10 minutes uncovered.

3. 03

   STEP 3

   Done

   Then let cool completely (also keep the juice) and then store in the refrigerator until use.

4. 04

   STEP 4

   Done

   Preheat the oven 140 degrees and coated a baking tin with baking paper.

5. 05

   STEP 5

   Done

   Knock the 2 proteins (in a non-fat bowl) together with a pinch of salt until soft peaks. Add spoon to spoon 125 Gr fine sugar. Every time a spoon is recorded, you add the next one. You end up with shiny, stiff spikes.

6. 06

   STEP 6

   Done

   Remove the bowl from the mixer and sieve the 1 tl maizena above it. Add the ½ tl white wine vinegar and fold both very quietly through it with a spatula until fully absorbed.

7. 07

   STEP 7

   Done

   Create 4 heaps of the stiff protein on the baking paper and form circles with a spatula. Make sure there is also a small dimple in the middle.

8. 08

   STEP 8

   Done

   Turn the temperature of the oven back to 120 degrees and slide the baking tin in the oven 90 minutes. Then remove from the oven and let the mini pavlovas cool completely. You can store the pavlovas in an airtight package at room temperature until use.

9. 09

   STEP 9

   Done

   Knock the 125 Gr whipped cream with the 15 g white bastard sugar until it is half stiff.

10. 10

    STEP 10

    Done

    Stir 60 Gr sour cream loose with the rasp of ½ lime and 1 el lime juice. Add this to the whipped cream and continue until the cream is stiff. Store the lime cream in the refrigerator until use.

11. 11

    STEP 11

    Done

    Just before serving:

12. 12

    STEP 12

    Done

    Garnish the pavlovas with a generous shovel of the lime cream and distribute the roasted rhubarb. Drop some rhubarb juice over and garnish subtlely with some lime rasp. Serve immediately.