Panna Cotta with Raspberries and Chia Seeds

Panna Cotta with Raspberries and Chia Seeds

This panna cotta recipe with raspberries and chia seeds is very easy to make, and it won’t take you any time at all!

Served in cocktail glasses, this panna cotta is a very colourful and elegant dessert for any special occasion at home. However, It’s not just the way it looks, but also the way it tastes. The texture of this elegant Italian dessert is pure creaminess.

You can add a mint leaf to give a wild and colourful touch to the raspberries.

It is a cold, sunny October morning. The day invites me to put on my coat and take a walk among the autumn trees. So I decide to go for a walk!

I walk through the Retiro Park in Madrid and, surrounded by nature, I start thinking about the benefits of chia seeds. They are good for the bones, reduce cholesterol, regulate intestinal transit and help to lose weight. These chia seeds are tiny but with a multitude of healthy properties.

On my back back home, I stop by the supermarket. I buy sugar, whipping cream, vanilla extract, gelatin sheets, chia seeds and raspberries.

How to Make Panna Cotta with Raspberries and Chia Seeds

1. In a bowl, pour cold water and soak in two gelatin sheets (4 grams) for 10 minutes, so they will hydrate.

2. In a pot, add 500 ml of whipping cream and 50 grams of sugar. Now stir with a wire whisk over medium heat ( level 6 if you´re using glass-ceramic ) until combined.

3. Add in one tablespoon of vanilla extract and two tablespoons of chia seeds.

4. When the mixture is boiling, add in two gelatin sheets and stir until dissolved.

5. Once the gelatin sheets have dissolved, turn up the heat for about 10 seconds and stir well. Then, turn off the fire.

6. Allow the mixture to cool at room temperature for about 10 minutes before pouring it in small glasses. Then, put the panna cotta to chill in the refrigerator for three hours.

7. Top with raspberries and, if you like, decorate with a mint leaf to give a wild and colourful touch.

8. Et voilà … You now have made a delicious panna cotta ready to delight your guests.

If you like Italian desserts , you can also try our tiramisu or this salted caramel panna cotta.

recipe-panna-cotta

Panna Cotta with Raspberries and Chia Seeds

Served in cocktail glasses, this panna cotta with raspberries is a very colourful and elegant dessert for any special occasion at home.
5 from 3 votes
Prep Time 10 minutes
Cook Time 10 minutes
Course Dessert
Cuisine Italian
Servings 4 people
CALORIES 518 kcal

Ingredients
  

  • 500 ml whipping cream
  • 50 grams sugar
  • 1 tablespoon vanilla extract
  • 2 sheets gelatin ( 4 gr )
  • 12 raspberries
  • 2 tablespoons chia seeds

Instructions
 

  • Pour cold water into a bowl and soak in two gelatin sheets for 10 minutes.
  • In a pot, add whipping cream and sugar. Stir with a wire whisk over medium heat until combined.
  • Add in vanilla extract and chia seeds.
  • When the mixture is boiling, add the gelatin sheets and stir until dissolved.
  • Once the gelatin sheets have dissolved, turn up the heat for about 10 seconds and stir well. Then you can turn off the fire.
  • Allow mixture to cool at room temperature for about 10 minutes. Then, put it back to chill in the refrigerator for about three hours.
  • Top with raspberries.
  • Et voilà… You now have made a delicious dessert ready to delight your guests.

NUTRITION

Calories: 518kcal | Carbohydrates: 19g | Protein: 5g | Fat: 47g | Saturated Fat: 29g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.01g | Cholesterol: 142mg | Sodium: 37mg | Potassium: 149mg | Fiber: 2g | Sugar: 17g | Vitamin A: 1852IU | Vitamin C: 1mg | Calcium: 122mg | Iron: 1mg
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Soft Nougat Mousse

Soft Nougat Mousse

Nougat mousse is an elegant and simple dessert that will give a delicious touch to your meals at Christmas time.

mousse-turron-blando

If you are bored eating nougat from a tablet, maybe it´s about time to try this original and delicious way to eat this classic Christmas treat: in a glass and with a spoon.

What is Nougat?

The origins of nougat in Spain date back to the time of the Muslims who inhabited the Iberian Peninsula from 711 to 1492. It was probably the Moorish people who introduced in our lands the custom of mixing dried fruits and nuts with honey for its preparation.

In Spain it is a tradition to eat this sweet treat at Christmas time. There are two types of Spanish nougat, or turrón.

mousse-turron-postre-navidad

The first type is Turrón de Alicante, made of toasted almonds, pure honey, sugar and egg white. It has a white color and a crunchy texture.

The second variety is Turrón de Jijona, or soft nougat, a golden smooth paste made of ground almonds, honey and egg white. It differs from other nougats because it has that texture, soft and crumbly when eaten, that characterizes it so much and that our palates associate with the Christmas holidays.

We are going to use this soft nougat to make todaýs recipe.

mousse-de-turron-blando

This soft, smooth and creamy nougat mousse is the perfect finishing touch for any Christmas meal.

Is Nougat Gluten Free?

In Spain nougat does not contain gluten; both Jijona and Alicante nougat are gluten free. It is possible that in other countries flour is used in the production of nougat. In that case, please check if the nougat you buy contains gluten.

How to Make Soft Nougat Mousse

1. In a sacupean, add 5 tablespoons of water and 2 tablespoons of granulated sugar over medium heat (level 7 on glass ceramic) for 3 minutes. You will make a syrup.

2. Add one gelatin sheet (2 grams) into the syrup. Remove from the heat and let the sheet to melt and cool down.

3. Whip 1 cup of heavy whipping cream on medium-high speed with 2 tablespoons of granulated sugar with the hand held mixer until medium peaks.

4. Crumble 150 grams of soft nougat.

5. In a bowl, pour in the syrup. Then, add in the crumbled nougat. Beat with a hand blender until well combined.

6.  With the help of a spatula, gradully add in the whipped cream and gently mix with folding movements ( a bottom-to-top and top-to-bottom motion ) until well combined.

7. Serve the mousse in glasses and put it to chill in the fridge for one hour. Et voilà … you have made an elegant and delicious Christmas dessert for your guests.

Another dessert for these holidays that I like to make is this pavlova.

receta-mousse-de-turron

Soft Nougat Mousse Recipe

Nougat mousse is an elegant and simple dessert that will give a delicious, colorful touch to your meals at Christmas time.
5 from 2 votes
Prep Time 15 minutes
Chilling Time 1 hour
Course Dessert
Cuisine Spanish
Servings 5 people
CALORIES 365 kcal

Ingredients
  

  • 150 gr soft nougat (Turrón de Jijona)
  • 1 sheet gelatin ( 2 gr )
  • 5 tbsp water ( 75 ml )
  • 4 tbsp granulated sugar divided ( 50 gr )
  • 1 cup heavy whipping cream ( 250 ml )

Instructions
 

  • In a sacupean, add water and sugar over medium heat for 3 minutes.
  • Add one gelatin sheet into the syrup. Remove from the heat and let the sheet to melt and cool down.
  • Whip heavy whipping cream with sugar with the hand held mixer until medium peaks.
  • Crumble the soft nougat.
  • In a bowl, pour in the syrup. Then, add in the crumbled nougat. Beat with a hand blender until well combined.
  • With the help of a spatula, gradully add in the whipped cream and gently mix with folding movements until well combined.
  • Serve the mousse in glasses and put it to chill in the fridge for one hour. Et voilà … you have made an elegant and delicious Christmas dessert for your guests.

NUTRITION

Calories: 365kcal | Carbohydrates: 17g | Protein: 8g | Fat: 31g | Saturated Fat: 14g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Cholesterol: 57mg | Sodium: 127mg | Potassium: 194mg | Fiber: 1g | Sugar: 14g | Vitamin A: 735IU | Vitamin C: 0.3mg | Calcium: 47mg | Iron: 1mg
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Pumpkin Pie

Pumpkin Pie

I love this pumpkin pie recipe!

Pumpkin pie is a delicious dessert to make and eat during the autumn season. Plus, it is the perfect treat if you’re celebrating Halloween with the little ones!

I promise this pumpkin pie recipe will be a delicious discovery if you haven’t tried it before.

If you have little ones at home and you’re wondering whether they’ll like pumpkin pie … Trust me, they will! This pumpkin pie recipe blew my mind, and my children left nothing on their plates. The base of the pie is made with biscuit; and the filling texture is smooth and creamy.

Anyway, if you want to have a plan B, you can also make this chocolate mousse cake.

It’s pumpkin season! This morning I bought cut pumpkins to make the cake, and I also bought whole pumpkins so my kids could bring them to life with their amazing imaginations. This way, they help me decorate the house while having fun.

At this very moment that I am in the kitchen about to make this delicious cake, they are dressing up with their grandmother.

it’s time to get to work!

How to Make Pumpkin Pie

1. Preheat the oven to 356°F ( 180°C ).

2. In a food processor, add 300 grams of digestive biscuits and 25 grams of coconut oil (or butter). Crush at high speed for 4 seconds. You will get a well-mixed powder. If you don’t have a food processor, you can crush the biscuits with a hand blender.

3. Pour the biscuit powder in the 11-inch ceramic pie pan and press it down firmly with the back of a spoon until the pressed cookie powder is completely adapted to the shape of the mold.

4. In a saucepan, pour water and add 750 grams of pumpkin. Put it over medium heat until boiling. If the texture of the pumpkin has soften, remove the peel and mash the pumpkin with a fork or hand blender until it turns into a puree.

5. In a bowl, add the pumpkin puree and 4 eggs. Beat the mixture with a hand mixer/ blender until well combined.

6. Add to the mixture 150 grams of brown sugar; a teaspoon of: pink salt, nutmeg and cinnamon; a tablespoon of vanilla extract; 150 grams of whipping cream and 2 tablespoons of flour. Beat with the hand mixer until combined.

7. Pour the mixture over the biscuit base and bake for 45 minutes.

8. When you take it out of the oven, let the cake cool at room temperature for about 10 minutes. Then, put it to chill it in the refrigerator for two hours. Et voilà! You have made a delicious pumpkin pie for Halloween!

Sooo… What are you going to dress up as this Halloween?

tarta-de-calabaza-pumpkin-pie

Pumpkin Pie Recipe

Pumpkin pie is a delicious treat to make and eat during the autumn season.
4.89 from 9 votes
Prep Time 20 minutes
Cook Time 45 minutes
Resting Time 2 hours
Course Dessert
Cuisine American
Servings 10 pieces
CALORIES 312 kcal

Ingredients
  

Base

  • 300 grams digestive biscuits
  • 25 grams coconut oil or butter

Filling

  • 150 grams brown sugar
  • 150 grams heavy whipping cream
  • 750 grams pumpkin
  • 2 tablespoons flour
  • 4 eggs
  • 1 teaspoon cinnamon powder
  • 1 teaspoon nutmeg
  • 1 teaspoon pink salt
  • 1 tablespoon vanilla extract

Instructions
 

  • Preheat the oven to 356°F ( 180°C ).

Biscuit Base

  • In a food processor, add oatmeal biscuits and coconut oil (or butter). Crush at high speed for 4 seconds.
  • Pour the biscuit powder in the ceramic baking dish and press it down firmly with the back of a spoon.

Filling

  • In a saucepan, pour water and add the pumpkin. Put it over medium heat until boiling. If the texture of the pumpkin has soften, remove the peel and mash the pumpkin with a fork or hand blender until it turns out a puree.
  • In a bowl, add the pumpkin puree and eggs. Beat the mixture with a hand blender or electric mixer until well combined.
  • Add to the mixture brown sugar, pink salt, nutmeg, cinnamon, vanilla extract, whipping cream and flour. Keep beating until combined.
  • Pour the mixture over the biscuit base and bake for 45 minutes.
  • When you take it out of the oven, allow the cake to cool to room temperature for about 10 minutes. Then; put it to chill in the fridge for two hours. Et voilà! You have made a delicious pumpkin pie!

EQUIPMENT

Ceramic Pie Pan

NUTRITION

Calories: 312kcal | Carbohydrates: 45g | Protein: 6g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 82mg | Sodium: 422mg | Potassium: 368mg | Fiber: 2g | Sugar: 25g | Vitamin A: 6702IU | Vitamin C: 7mg | Calcium: 75mg | Iron: 2mg
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Chocolate Brownie With Walnuts

Chocolate Brownie With Walnuts

This recipe for chocolate brownie with walnuts will turn your snacks into an authentic chocolatey pleasure.

chocolate-brownie

Attention chocolate lovers! Our time has come 🙂

chocolate-brownie-with-nuts

I’ve been thinking about making chocolate brownie all day. Making desserts is a fun activity that I share whenever I can with my children.

They usually look forward to the final outcome with excitement. In this case I know they are going to like it… a delicious chocolate dessert accompanied by a scoop of vanilla ice cream or other flavours.

brownie

They also say that eating chocolate enhances the production of endorphins and serotonin, which are the neurotransmitters that produce well-being and the feeling of being happy.

recipe-for-chocolate-brownie

This chocolate brownie is soft and fudgy on the inside and slightly crunchy on the outside. Its middle name is: irresistibly delicious!

How to Make Chocolate Brownie with Walnuts

1. Preheat the oven to 356°F ( 180°C ).

2. Chop 140 grams of chocolate fondant and dice 115 grams of butter. Place all the pieces in a bowl and put them in the microwave until they melt.

3. Mix the chocolate and butter melted with a spatula. Then add 200 grams of sugar and keep stirring until integrated.

4. Add 3 eggs one by one while stirring at the same time until well mixed.

5. Now add 95 grams of flour into the strainer and sift over the mixture by gently tapping the side until all the flour has passed through the strainer. Do this slowly so that it doesn´t become lumpy. Keep stirring until it is well integrated.

6. Add 15 grams of cocoa powder into the strainer. Follow the same process as you did with the flour.

7. Once the flour and cocoa are well integrated, chop 150 grams of walnuts with your hands and incorporate them to the mixture with a spatula… the batter is ready!

8. Spread butter over all four sides and bottom of the square baking pan ( 9,5″ x 9,5″ ). Then add flour to the buttered pan and shake and tilt so the flour adheres to the butter.

9. Pour the batter into the prepared pan and spread evenly over the entire pan with the help of a spatula.

10. Bake for 35 minutes.

Is a good sign if my brownies crack on top ?

Yes! If the top layer of the batter starts to crack a little when baking, be aware that this is a normal part of the baking process as the batter dries out to become baked brownie. When time is up, insert a toothpick. If it comes out with crumbs attached, the brownie is ready.

11. Take the brownie out of the oven and allow it to cool completely before serving. Et voilà! You have made a delicious chocolate brownie with walnuts.

If you like chocolate desserts , you could try try making this delicious chocolate cake, this chocolate mousse cake or these chocolate truffles.

brownie-recipe

Easy Chocolate Brownie with Walnuts

This chocolate brownie recipe with walnuts will turn your snacks into an authentic chocolatey pleasure.
4.72 from 7 votes
Prep Time 50 minutes
Cook Time 35 minutes
Course Dessert
Cuisine American
Servings 12 people
CALORIES 486 kcal

Ingredients
  

  • 300 grams chocolate fondant
  • 240 grams butter
  • 400 grams sugar
  • 6 eggs
  • 200 grams flour
  • 30 grams cocoa powder
  • 300 grams walnuts

Instructions
 

  • Preheat the oven to 356°F ( 180°C ).
  • Chop 140 grams of chocolate fondant and dice 115 grams of butter. Place all the pieces in a bowl and put them in the microwave until they melt.
  • Mix the chocolate and butter with a spatula. Add 200 grams of sugar and keep stirring until integrated.
  • Add 3 eggs one by one while stirring at the same time until well mixed.
  • Sift flour sift over the mixture. Keep stirring until it is well integrated.
  • Sift cocoa powder over the mixture. Keep stirring until it is well integrated.
  • Chop walnuts with your hands and incorporate them to the mixture with a spatula… the batter is ready!
  • Prepare the pan by adding butter and flour.
  • Pour the batter into the prepared pan and spread evenly over the entire pan with the help of a spatula.
  • Bake for 35 minutes.
  • Take the brownie out of the oven and allow it to cool completely before serving. Et voilà! You have made a delicious chocolate brownie.

NUTRITION

Calories: 486kcal | Carbohydrates: 51g | Protein: 6g | Fat: 30g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 126mg | Sodium: 165mg | Potassium: 214mg | Fiber: 4g | Sugar: 36g | Vitamin A: 628IU | Calcium: 45mg | Iron: 4mg
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Chocolate Truffles with Condensed Milk

Chocolate Truffles with Condensed Milk

Now that Christmas is approaching, is your opportunity to surprise family and friends with this easy chocolate truffles recipe.

I´m happy whenever I have the chance to make a chocolate dessert, like these truffles.

When I was a kid I loved chocolate, but milk chocolate.

Back then, I found the taste of dark chocolate too bitter. So I admit, I always had a mixed feeling about truffles, those wonderful chocolatey tear-shaped sweets … so appetizing, so apparently suitable for my palate and … bam! Suddenly that bitter taste was all over my senses. I can’t believe that those beautiful chocolate things are bitter! , I used to grumble. They were the forbidden pleasure.

easy chocolate truffles recipe with condensed milk

Yes, it’s a dessert for chocolate lovers. Real chocoholics. And I knew I had to be one. I couldn’t let Mr. Wonka down.

When you’re little, you want to be older so you can drive, go out with your friends, and do the things that grown-ups do. Well, this was one of those things. When I grow up I’m going to like chocolate truffles. I knew we were meant to understand each other.

Years later I matured, and my palate along with me. We were both growing in parallel, educating ourselves as I tasted more flavours.

Today I can’t live without these little ones. I truly believe that chocolate truffles are the perfect accompaniment for special occasions.

easy chocolate truffles recipe

Easy Recipe for Chocolate Truffles

With this recipe you will learn how to make dark chocolate truffles with condensed milk in a very easy and simple way. You’re not only going to end up liking them, you’re going to love them. Trust me!

1. In a bowl, chop the dark chocolate bar and then melt it in the microwave at 700W for 30 seconds. Stir the chocolate and put it back in the microwave for another 30 seconds. Repeat this action until the dark chocolate is completely melted. Tip: Be careful not to overdo it because the chocolate burns easily (and makes a tremendous smoke). For a bar it will be about 2 minutes, but it is always better to do it little by little.

2. Add the condensed milk into the chocolate and stir until well combined.

3. Put the mixture to chill in the freezer for ½ hour.

4. Take the dough out of the freezer and start forming small balls ( 20 grams ) with your hands. Place each one of them on the baking paper. Tip: preferably do not press too much when making the balls.

5. Coat the truffles in cocoa powder and put them directly to chill in the refrigerator for ½ hour. Et voilà! You have made delicious chocolate truffles!

For me, chocolate desserts recipes are a staple in my cookbook. I also invite you to try making white chocolate oreo truffles.

If you like chocolate desserts , you can also try making this chocolate mousse cake or this spanish birthday cake.

receta-de-trufas-de-chocolate

Easy Chocolate Truffles Recipe With Condensed Milk

Chocolate truffles are the perfect delicacy to put the finishing touch to special meals.
4.66 from 29 votes
Prep Time 10 minutes
Resting Time 1 hour
Course Dessert
Cuisine French
Servings 20 pieces
CALORIES 79 kcal

Ingredients
  

  • 200 grams dark chocolate for melting
  • 125 grams condensed milk
  • 20 grams cocoa powder

Instructions
 

  • In a bowl, chop the dark chocolate bar and then melt it in the microwave at 700W for 30 seconds.
  • Add the condensed milk into the chocolate and stir until well combined.
  • Put the mixture to chill in the freezer for ½ hour.
  • Take the dough out of the freezer and start forming small balls ( 20 grams ) with your hands and place them on the baking paper.
  • Coat the truffles in cocoa powder and keep them in the fridge for ½ hour to cool. Et voilà! You have made delicious chocolate truffles!

NUTRITION

Calories: 79kcal | Carbohydrates: 9g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 2mg | Sodium: 10mg | Potassium: 110mg | Fiber: 1g | Sugar: 6g | Vitamin A: 21IU | Vitamin C: 0.2mg | Calcium: 26mg | Iron: 1mg
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Berry Pavlova

Berry Pavlova

This pavlova recipe is the one we usually make for special family occasions.

When we all get together, my mother and my aunt Carmela, who are great cooks, always bring this berry pavlova for dessert.

What is Pavlova ?

Pavlova is a light and delicious dessert that was made in honor of the Russian ballerina Anna Pávlova on her trips to Australia and New Zealand.

This pavlova dessert is a delicate and elegant gluten-free cake that consists of a delicate meringue nest, crispy on the outside and soft marshmallow on the inside, topped with sweetened whipped cream and berries.

classic berry pavlova recipe

Now that Christmas is approaching, this elegant berry pavlova is the perfect dessert to surprise your friends and family at this time of the year.

Pavlova Cake vs. Mini Pavlovas

Lately I have been making mini pavlovas instead of creating the classic pavlova cake. I believe that if guests taste their own pavlova, they will be able to appreciate the magic of this sweet treat more fully.

The size of the meringue nest is the only distinction between the cake and the mini pavlovas. As shown in the video below, start making a pavlova nest by dumping a drop of meringue onto the parchment paper. Then, begin shaping the nest by creating a well in the center with the concave side of a soup spoon.

berry pavlova recipe

How to Make Berry Pavlova

This classic pavlova recipe is very easy to make as you only have to follow a few simple steps. In the end, you just need to assemble meringue, cream and berries. If you like, you can add other fresh fruit suited to your taste.

Making the nests can be the hardest part; however, I have made a video so you can follow along with me making the meringue nests. Eventually you will find them very easy to make!

Pavlova Recipe: Step by Step

Meringue Base

1. Preheat the oven to 248°F ( 120°C ).

2. Separate 5 egg whites from 5 egg yolks. Preferably eggs are at room temperature.

3. In a bowl, beat the egg whites until stiff with an electric handheld / stand mixer on medium speed. When you hit soft peaks form, add in 2½ cups of icing sugar slowly while whipping until it gets stiff peaks. Tip: You hit stiff peak stage when you have glossy peaks.

4. Add in 3 teaspoons of cornstarch through a strainer. Keep whipping with the stand / hand mixer on medium speed. Then, add in one teaspoon of vinegar and keep whipping.

5. Once the meringue is ready, it’s time to create 6/8 mini pavlova nests or an 8-inch diameter pavlova cake nest. Using the concave side of a soup spoon, make the sides of the meringue nest a little higher than the center, creating a volcano shape with a hole in the center that will then be filled with sweetened whipped cream and berries.

While to make a pavlova cake you need the full amount of meringue to make a nest, to make mini pavlovas you use a small amount of meringue for each nest.

6. Bake for 1 hour in case you are making the mini pavlovas ; otherwise, bake for 1 hour and a quarter if you are making the cake. Note: As it bakes, the meringue will rise and crack, becoming crisp on the outside and soft inside like a marshmallow.

Whipped Cream

7. In a separate bowl, pour 2 cups of whipping cream and whip with the handheld / stand mixer on medium speed. Gradually, add in ¾ cup of sugar and 2 tablespoons of vanilla sugar. Keep whipping for about ten minutes until stiff peaks form. Tip: Do not whip too fast or for too long, otherwise the cream will achieve a buttery texture.

Pavlova Assembly

8. Pour and spread the sweetened whipped cream in the center of meringue nests; then top each one with berries, crushed pistachios and raspberry coulis. Et voilà! You have just made a delicious classic berry pavlova!

I recommend serving this delicacy right after making it, so that it keeps its consistency. Other than berries, you can also use fresh fruits like strawberries or mango to garnish this dessert.

Raspberry Sauce

If you don´t have time to make a raspberry coulis, another way to make raspberry sauce is to add a spoonful of raspberry jam in a bowl and heat it in the microwave for 30 seconds. Then pour in a teaspoon of water and stir until it looks like a sauce. If you want to remove the seeds of the jam from the sauce, you can strain through a sieve.

From one dessert comes another dessert! After making the meringue, I had five egg yolks left over, so I asked myself what should I do with these egg yolks? So I decided to make this crema catalana!

If you liked this easy pavlova recipe, I invite you to make this no bake cheesecake.

berry-pavlova-recipe

Classic Berry Pavlova Recipe

This elegant berry pavlova is the perfect dessert to surprise your friends and family at Christmas or any other special celebration.
5 from 13 votes
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Course Dessert
Cuisine Australian, New Zealander
Servings 8 people
CALORIES 411 kcal

Ingredients
  

Meringue

  • cups icing sugar (300 grams)
  • 5 egg whites
  • 3 teaspoons cornstarch
  • 1 teaspoon white or apple cider vinegar

Cream

  • 2 cups whipping cream (500 ml)
  • ¾ cups granulated sugar
  • 2 tbsp vanilla sugar

Assembly

  • 125 grams raspberries
  • 50 grams blackberries
  • 50 grams pistachios
  • Raspberry coulis (optional)

Instructions
 

Meringue

  • Preheat the oven to 248°F ( 120°C ).
  • Separate egg whites from egg yolks.
  • In a bowl, beat egg whites until stiff with an electric handheld / stand mixer. When you hit soft peaks form, add in icing sugar slowly while whipping until it gets stiff peaks.
  • Add in cornstarch through a strainer. Keep whipping with the handheld / stand mixer on medium. Now add in vinegar while whipping.
  • Once the meringue is ready, it is time to create 6/8 mini pavlovas nests or a 8 inch diameter cake nest.
  • Bake for 1 hour in case you are making the mini pavlovas. Bake for 1 hour and a quarter if you are making the cake.

Cream

  • In a separate bowl, pour whipping cream and whip with the handheld / stand mixer on medium speed. Gradually, add in both granulated sugar and vanilla sugar. Keep whipping for about ten minutes until stiff peaks form.

Assembly

  • Pour and spread the sweetened whipped cream in the center of meringue nests; then top it with berries, crushed pistachios and raspberry coulis. Et voilà! You have just made a delicious classic berry pavlova!

NUTRITION

Calories: 411kcal | Carbohydrates: 66g | Protein: 5g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 41mg | Sodium: 51mg | Potassium: 206mg | Fiber: 2g | Sugar: 62g | Vitamin A: 789IU | Vitamin C: 6mg | Calcium: 56mg | Iron: 1mg
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