Minipavlovas with plum compote

Name: Minipavlovas with plum compote
Cook time: 3 h
Total time: 4 h 30 min
Yield: 12
Ingredients: 2 TEASPOONS Lemon juice; 2 Protein (Gr. M); 150 g Sugar; 75 g Sugar; 500 g Plums; 1/4 l Port wine; Two pck. Vanilla sugar; 2 TABLESPOONS Cornstarch; 400 g Whipped cream; 7-10 Tbsp Mint; baking paper

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

You can build on the learned meringue base - for example with cream and stewed plums

COOK TIME
180 mins

TOTAL TIME
270 mins

Ingredients

Servings: 12

2 TEASPOONS Lemon juice
2 Protein (Gr. M)
150 g Sugar
75 g Sugar
500 g Plums
1/4 l Port wine
Two pck. Vanilla sugar
2 TABLESPOONS Cornstarch
400 g Whipped cream
7-10 Tbsp Mint
baking paper

Directions

1
Wipe the bowl. Prepare a meringue mass from egg white, 2 teaspoons lemon juice and 150 g sugar.
2
Preheat oven (electric cooker: 100 °C/circulating air: not suitable/gas: see manufacturer). Line two trays with baking paper. Place 6 meringue piles on each tray with a tablespoon. Press light depressions in the middle. Bake in the hot oven in trays one after the other for about 1 1⁄4 hours. Take out of the oven and let it cool down on a cake rack.
3
In the meantime, wash, halve and stone the plums for the compote. Bring port wine, 1⁄4 l water, 75 g sugar, 1 sachet vanilla sugar and plums to the boil. Simmer for 3-4 minutes. Stir starch and 4 tbsp. water until smooth. Stir into the boiling liquid, bring to the boil again and simmer for about 1 minute. Leave to cool.
4
Whip the cream until semi-stiff, while pouring in 1 sachet of vanilla sugar. Carefully remove the pavlovas from the baking paper. Arrange them on a large plate, spread the cream as a blob on top and add some plum compote. Decorate with mint as desired. Serve the rest of the plum compote with it.