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Pavlova aux agrumes
Une pavlova romantique pour la Saint‑Valentin, composée d'une meringue en forme de cœur, d'une crème au citron onctueuse et mousseuse, et décorée de suprêmes d'orange sanguine et de pamplemousse. Croquant, acidulé et fruité, parfait pour impressionner votre moitié.
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Cost Breakdown
Critical Success Points
- • Obtenir une meringue ferme (pic d’oiseau) avant le pochage
- • Cuisson lente à 95 °C puis séchage complet pour éviter l’humidité
- • Refroidir la crème au citron à 35‑37 °C avant d’ajouter le beurre
- • Ne pas sur‑mélanger la mousse au citron avec la crème fouettée
- • Utiliser des suprêmes bien égouttés pour ne pas ramollir la meringue
Safety Warnings
- • Manipuler les blancs d’œufs crus avec précaution pour éviter tout risque de salmonelle.
- • Faire attention aux brûlures lors de la cuisson de la crème au citron sur le feu.
- • Utiliser des gants de cuisine ou un chiffon épais lorsqu’on manipule le couteau à petite dent pour peler les agrumes.
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