Pavlova with strawberry, combava and Rinquinquin
For 8 people
4 egg whites,
100 gr of caster sugar,
100 gr of icing sugar,
1 teaspoon of Combava Citrus hystrix powder (Madagascar)
or a lime juice
33 cl of 35% MF cream
15 gr of sugar
Strawberry coulis (to buy any ready)
70 gr of Philadelphia or mascarpone
4 tablespoons RinQuinQuin
Whisk the egg whites by adding the caster sugar 3 times, whisking constantly to meringue the whites. Stop the whip when the meringue is firm, white and pearly, then gently mix the Combaya powder and icing sugar with a spatula.
Garnish a piping bag and a 20 to 22 cm circle on a silpat or parchment paper. Poach some small meringues for the decor.
Bake 25 minutes at 150 ° C
The meringue must remain soft inside.
Prepare the whipped cream: pour the cream very cold and into the bowl of the mixer. Ride for a few minutes, gradually adding the sugar. When the cream is mounted, add a little strawberry coulis to color the mass and RinQuinQuin mix with the spatula.
Strawberries and small meringues
Slices of strawberries
Mint leavesRecipe inspired by Christophe Michalak© photo : Bambule Medias
Rinquinquin, peach wine
15° - 75 cl
RinQuinQuin is a white wine-based apéritif, with peaches, leaves of peach trees picked in autumn, sugar and alcohol.