PAVLOVA with Greek yogurt and mantarin sauce
PAVLOVA with Greek yogurt and mantarin sauce. Pavlova is a meringue based dessert named after the Russian ballet dancer, Anna Pavlova. Typically topped with whipped cream and fresh fruit, the meringue base features a crisp outside and a soft, light inside. A few days ago I shared my Pavlova recipe. A simple make ahead dessert that's perfect for feeding a crowd or the perfect valentine's day dessert. Place most of the figs on top of the yogurt and scatter a few around the platter. To cook PAVLOVA with Greek yogurt and mantarin sauce you need 10 ingredients and 3 steps quickly.
The ingredients needed to make PAVLOVA with Greek yogurt and mantarin sauce:
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of 1) BEZE
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250 grams of egg whites
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500 grams of sugar
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1/2 of lemon zest
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of 2)Yogurt Cream
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400 grams of low fat Greek yogurt
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250 grams of cream 40%fat whipped with 125 gr sugar
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of 3) Mantarin sauce
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300 grams of mantarin fillets
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500 grams of sugar
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
Delicious homemade tartar sauce is made with Greek yogurt. It's easy to make, keeps well in the fridge, and pairs well with seafood. While we love a bowlful of it for breakfast, one of Greek yogurt's many great qualities is its versatility. Throw it into a bundt cake batter to make it extra moist, marinate chicken in it, add it to mashed potatoes to make them ridiculously creamy, or just whip up a quick dip with garlic and lemon. Why Greek Yogurt Makes the Ultimate Pasta Sauce.
