Pavlova Kiwi Orange with RinQuinQuin

Pavlova Kiwi Orange with RinQuinQuin

Ingredients :

For 4 people

Biscuit:

• 4 egg whites
• 100 gr of semolina sugar
• 100 gr of icing sugar

Chantilly:

• 33 cl of flowery cream at 35% MG
• 15 gr of sugar
• 70 gr of Philadelphia
• 4 tablespoons of Rinquinquin

Decor:

• 2 kiwis
• 2 oranges

Preparation:

Whisk the egg whites by adding the semolina sugar 3 times, whisking constantly to meringue the whites.

Stop the whip when the meringue is firm, white and beaded, then stir in the icing sugar with a Maryse.

Garnish a socket pocket, poach 4 circles 4 to 5 cm in diameter or 1 circle 20 to 22 cm on a Silpat or a sheet of parchment paper.

Bake for 25 minutes at 150°C

The meringue must remain mellow inside.

Prepare the whipped cream: pour the very cold cream and into the mixer bowl.

Mount for a few minutes, gradually adding the sugar and then the Rinquinquin

Installation of the film:

Meringue
Chantilly

Decor:

Gently place a few slices of kiwi and orange on the whipped cream.

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