There's only 10 days to go until Christmas, and if you don't know what to bake, might we suggest @anastasiazolotarev's fresh and festive Pavlova with Crème Fraiche, Plums and Almond Flakes. ✨
Ingredients:
1 tbsp white vinegar
5 egg whites
1 tsp cream of tartar
1 cup caster sugar
1 tsp vanilla extract
1 pinch of salt
200ml Crème fraiche
200ml double cream
6 x fresh ripe plums (3 for sauce and 3 for topping)
1 tsp vanilla extract
¼-1/2 cup raw or brown sugar (use how much you prefer for sweetness)
Small handful of Almond flakes
Method:
✨ Preheat the oven to 180 degrees.
✨ Place the eggs whites and cream of tartar into a mixing bowl. Start mixing slowly, then increase the speed to medium until the mixture is light, fluffy and has increased a bit in size.
✨ Continue to mix and add the sugar to the mixture 1 tbsp at a time, then add vanilla extract and salt. Increase the speed in increments until high.
✨ The meringue is ready when it’s shiny, slightly glossy, silky, forms stiff peaks, and doesn’t feel grainy. If it’s still grainy then the sugar hasn’t dissolved yet, so keep whisking the mixture.
✨ Line a baking tray with baking paper. Spread the meringue mixture using a spatula or spoon into a round form that is approximately 3 cm in height with room for spreading.
✨ Reduce the oven to 120 degrees and place the baking tray into the oven. Cook the pavlova at 120 degrees for 90 minutes.
✨ Turn off the oven and, without opening the oven door, let the pavlova continue cooking for 60 minutes. Then open the oven door slightly and keep it open with the pavlova inside until it comes to room temperature. Then remove the pavlova and let cool completely.
✨ Meanwhile, prepare the plum sauce. Slice 3 plums into quarters, removing the seed. Place into a pot along with the sugar and a pinch of salt. Cook, stirring, on medium-high heat until the plums have completely softened, approx. 15-20 minutes. Set aside to cool then place into fridge until using.
Save this post for your holiday feast and discover the full recipe on Bed Threads Journal. 💫