Frozen desserts also make their way to festive tables! Create a delicious pavlova with clementine sorbet using a professional compressor ice cream maker. A true delight!
Grate the zest of 5 clementines. Set aside. Squeeze the juice and mix with the honey. Add the zests and pour into the ice cream maker. Churn the sorbet for 50 minutes.
Preheat the oven to 140°C.
Cover a baking sheet with parchment paper. Draw a circle with a diameter of 23 cm on the paper.
Whip the egg whites until stiff peaks form. Gradually incorporate the sugar to stabilize the meringue. Spoon the meringue mixture onto the parchment paper. Create a shallow indentation in the center with the back of a spoon. Bake in the oven for 70 minutes. The meringue should be slightly sticky in the center and crispy on the outside. Allow the meringue to cool in the oven with the door left ajar.
To finish, whip the cream until stiff peaks form. Incorporate the powdered sugar and vanilla extract. Pour the sorbet over the meringue. Cover with the cream and decorate with the remaining clementines. Dust with powdered sugar before serving.
0 servings
4
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