Pavlova sa šipkom, narančom i pistacijama / Nar, orange & pistachio Pavlova

{Please scroll down to English version}

Nakon savršene čokoladno-malinastae Pavlove, dugo sam čekala za sljedeću varijantu. Često kada mi je nešto savršeno bojim se da to pokvarim, isto kao što nakon Sjene vjetra od Zaffona nisam pročitala sljedeću njegovu knjigu. 

 

Prva Pavlova nije bila klasična. Imala je kakao i čokoladu u korama, duplu koru, u kremi je imala i mascarpone, no degustatori su rekli da je najbolja slastica koju su jeli. Uh, kako dalje? 

Imala sam u glavi ideju za zimsku Pavlovu: snježno bijela, sa šipkom i narančom.

Ako nema snijega za Božić, tko kaže da ga ne možete sami stvoriti? ;)

Zimska Pavlova

5 bjelanjaka

220 g šećera

1 žlica vinskog octa

350 ml slatkog vrhnja

250 g mascarponea

1 žličica cimeta

50 g šećera u prahu

1/3 šipka

1 filetirana naranča

100 g pistacija

Pećnicu zagrijte na 150° C. 

U pleh od pećnice nacrtajte krug promjera 22 cm te papir okrenite naopačke.

U veliku posudu izradite bjelanjke dok se ne počnu formirati glatki vrhovi. 

Dodajte šećer žlicu po žlicu, dok smjesa ne postane sjajna i čvrsta. Poškropite octom i kratko izradite mikserom. 

S donje strane papira namažite na sva četiri kraja malo smjese, kako papir ne bi 'šetao' po plehu. 

Uzvršenom žlicom vadite smjesu i formirajte krug koji će formirati vijenac po kružnici koju ste prethodno iscrtali. 

Na kraju popunite prostor u sredini te ostatak smjese prebacite u vrećicu s nastavkom. 

U poseban pleh napravite manje puslice koje možete koristiti kao dekoraciju ili kao dodatak kavi ili kakau, kao što ste mogli vidjeti kod mene na Instagramu. ;) 

Stavite peći i odmah smanjite na 130° C. Pecite sat i pol te su suzdržite od otvaranja pećnice. 

Kada je gotova izgasite pećnicu i dršku kuhače uglavite u vrata pećnice te ostavite da se polagano hladi. 

Ohlađenu koru ostavite na sobnoj temperaturi, nikako nemojte stavljati u hladnjak. 

Očistite šipak, a pistacije očistite i narežite. Naranču filetirajte. Odrežite gornji i donji dio, i onda nožem režite uz koru. Nakon toga držite naranču u ruci, a s drugom oštrim nožem režite neposredno uz opnu, i tako dok vam samo opna ne ostane u ruci. 

Slatko vrhnje, mascaporne i šećer u prahu stavite u posudu i izradite do željene gustoće. 

Kremu prebacite u sredinu pavlove i dekorirajte šipkom, narančom, pistacijom i puslicama. 

Šaljite mi svoje fotografije na cutieandpieblog@gmail.com

ili na Instagramu označite sa #cutieandpie.

Dobar tek,

{You're at the English version}

After the perfect chocolate-raspberry Pavlova, I waited for a long time for the next version. Often, when I find something perfect, I'm afraid to spoil it, the same way I didn't reed Zaffon's next book after The Shadow of the Wind.

 

The first Pavlova wasn't classical. It had cocoa and chocolate in the crusts, a double crust, there was mascarpone in the cream, but the tasters said it was the best treat they ever ate. Uh, how to move on?
I had an idea in my mind for a winter Pavlova: snowy-white with nar and orange. If there's no snow for Christmas, who says you can't make your own? ;)

Winter Pavlova

5 egg whites
220 g of sugar
1 spoon of wine vinegar

350 ml of whipping cream
250 g of mascarpone
1 teaspoon of cinnamon
50 g of powdered sugar

1/3 of nar
1 orange fillet
100 g of pistachios

Preheat the oven to 150°C.
Draw a circle 22 cm in diameter onto the baking tray, and flip the paper upside down.

In a big bowl, mix in the egg whites until they start to form soft peaks.
Add sugar, one spoonful at the time, until the mix becomes glossy and firm. Sprinkle with vinegar and shortly mix it once more.

Put the mix on the bottom four corners of the paper so it would stay still.
Take out the mix and form a circle, which will then form a wreath on the circle you've drawn.
In the end, fill the space in the middle and put the rest of the mix into a piping bag.

Make meringues in a separate tray. You can use them as decoration or as an addition to your coffee or cocoa, the way you could see me do on Instagram. ;)

Put it into the oven and immediately turn the heat down to 130°C. Bake for an hour and a half and try not to open the oven doors.
Once it's done, turn the oven off and put a wooden ladle in-between the doors, leaving it to cool.
Leave to cool on room temperature, don't put it into the fridge.

Clean the nar, and do the same with pistachios, cutting them up. Fillet the orange. Cut the bottom and the top off, and then slice the peel with the knife. After that, hold the orange in your hand, and use a sharp knife to cut right beside the membrane, until only that remains in your hand.

Put the whipping cream, mascarpone and powdered sugar into a bowl and mix until desired consistency.
Put the cream in the middle of Pavlova and decorate with nar, orange, pistachios and meringues.

Send me your photos at cutieandpieblog@gmail.com 

or use the hashtag #cutieandpie on Instagram,