In explanation of the dessert "Anna Pavlova" chocolate
60 150 минут 6 порции
This dessert many kinds of recipes and options. As often happens in gastronomy and cooking, this dish began to live its own life. Multivariate and different from the original. In the various restaurants and cafe in the world under this name it is possible to meet a great variety of desserts. Dessert consists of meringue, i.e. protein cakes, and cream. Decorated dessert a variety of fruits. And today we have chocolate meringues, cream with chocolate chips and raspberry-chocolate filling. The fate of the great ballerina Anna Pavlova similar to the fate of Cinderella from a fairy tale. The daughter of a washerwoman and a retired soldier, Anna became the most famous dancer of the world, rose to its unique Olympus. Seeing in eight years, the ballet "the Sleeping beauty", Nura (the so-called Anna home) stuck with all his heart to the art of elegance and grace. In 10 years a small and weak girl mom has given the school of drama. There Nyura from ugly duckling was slowly turning into delicate white Swan. Since 1891 Anna Pavlova started her own thorny path to success. It took over a hundred years, but the name of this great dancer remained for centuries as a synonym of skill and grace. Her last words were also dedicated to the world of ballet: "Prepare me my Swan costume..." Queen of the ballet left to posterity his famous Arabesque from "Giselle" and the gentle air cake, named in her honor.
Ingredients for In explanation of the dessert "Anna Pavlova" chocolate
- Egg white - 4 PCs
- Brown sugar - 200 g
- Cocoa powder - 2 tbsp
- Vinegar - 0.5 tsp.
- Cream - 200 ml
- Powdered sugar - 1 tbsp
- Chocolate milk - 2 tbsp
- Raspberry - 100 g
- Corn starch - 1 tsp.
Step by step instruction of cooking In explanation of the dessert "Anna Pavlova" chocolate
Beat the whites with the sugar. I took brown fine sugar TM Mistral.
Continuing to whisk, add vinegar, starch and cocoa.
Using a spoon or pastry bag, spread on a baking sheet (can be covered with paper) 6 round meringues.
Bake in a preheated 120 degree oven for 2 hours. To turn off the oven and allow to cool.
Whip the cream with the icing sugar, add grated chocolate. Beat again.
Berries (I used frozen raspberries with sugar) with the sugar and bring to a boil.
RUB through a sieve.
Chocolate break into pieces and melt in berry juice.
To assemble the cake. In the center of the meringue put whipped cream with chocolate. I put a lot of cream (my not like a lot). You can put more.
Pour chocolate-berry mixture.