Pavlova with Fresh Myzithra cream, raki & caramelized almonds

INGREDIENTS

100gr egg whites

100gr crystal sugar

100gr powedered sugra

A pinch of salt

1 teaspoon corn flour

FOR THE CREAM

300gr  Fresh Myzithra Kalogeraki

400gr milk cream & 3 spoonfulls powedered sugar

3 spoonfuls raki plus 1/2 teaspoon aniseed

3 spoonfuls powedered sugar

FOR THE CARAMELIZED ALMONDS

150gr baked almonds without salt (with skin)

90gr sugar

30gr water

 

IMPLEMENTATION

In a bowl very clean and dry, whisk in meringue the egg whites with the salt  and add 1-1 spoonfuls of sugar while we continue whisking (medium speed in mixer).

 When meringue is ready (fixed on spoon), add the powedered sugar and corn flour (sieved) and add meringue gradually with slow movements (from bottom to top) until you get a smooth mixture.

Put a greaseproof paper in a pan (stick it with a bit of meringue in the bottom).

Εάν δεν έχουμε κορνέ τις φτιάχνουμε με ένα κουταλάκι.Fill in a pastry cone with meringue and create a "nest" by doing cyrcles (2 layers) in order to fill them in with cream after you bake them.

In a very well pre-heated oven bake in 100C for 2'.

Set aside to cool well. You may also prepare them the day before.

To caramelize the almonds put the water with sugar in a sauce pan on a medium heat. When the syrup is boiling add the whole almonds in and stir continuously. At first the almonds will get a sugarcoat but gradually with start caramelizing. When ready (caramelized) put off the heat and on a greaseproof paper by separating them (alternatively, leave all night to cool or for a couple of hours). Then we'll chop some of them a knife.

We prepare the cream. Whisk in a mixer milk cream with the 3 spoonfuls of powedered sugar to become a fluffy whipped cream.

 In a bowl stir with a pastry wire Fresh Myzithra Kalogeraki to soften, add raki and the 3 spoonfuls of powedered sugar and mix well.

Then add the whipped cream gradually in the mixture of myzithra.

Fill in the pavlova's when you want to serve and keep the cream in fridge with a food film.

Fill in each pavlova with the cream and add on top a few of the caramelized almonds.