Pavlova Chinois
Ingredients
Instructions
- Beat the egg whites until stiff. Add the sugar and 1/4 tsp. Domaine de Canton. Ladle mix onto a parchment lined baking sheet to create 4 individual nests: depress the center with a spoon.
- Bake in preheated 225 degree oven until they just begin to turn light brown on the edges, about 40 minutes. Then turn off oven and let sit there for 12-24 hours.
- Then remove the meringue nests and plate.
- Whip cream with 1 tsp. Domaine de Canton. Slice the fruit and make the chiffonade from the basil and mint. Divide the whipped cream among the four nests, spooning on top. Arrange the fruit and add the fresh ginger on top of the cream. Shower the chiffonade of basil and mint on top as well. Let sit for about an hour in the fridge for the flavors to infuse and then serve.
Nutrition & Diet Analysis (per serving)
342
kcal
17% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).