Red Velvet Pavlova with Fresh Whipped Cream
Author: Salty Fig
Yield: 12
- 4 egg whites, room temperature
- ¼ teaspoon salt, Kosher
- 2 cups sugar, confectioners
- 2 teaspoon vanilla extract
- 2 cups walnuts, lightly toasted
- 3 Tablespoons beets, roasted and grated
- 1 pint dark chocolate gelato or ice cream
- 1 Pint fresh whipped cream (see below)
- Dark chocolate pieces or chocolate chips
- confectioners sugar for dusting
For Whipped Cream: - 2 cups heavy whipping cream
- 2 t. vanilla extract
- ½ cup powdered sugar
- Preheat oven to 350ºF
- Place the egg whites and salt in a large bowl of an electric mixer.
- Mix on high, gradually adding the sugar until stiff peaks form.
- Add the vanilla, walnuts and beets. The mixture will deflate slightly with the addition of the beets.
- Scoop the mixture ⅓ cup at a time onto a Silpat or parchment-lined sheet pan.
- Make a small indentation on the top of each mound with the back of a spoon.
- Bake for 20 minutes until firm to the touch.
- MAKE WHIPPED CREAM HERE
- Remove from the oven and cool.
- To serve, scoop 2 oz. of gelato or ice cream onto the center of each Pavlova.
- Garnish with 2 oz. of whipped cream, chocolate chunks and a dusting of confectioners sugar.
- Using a wire whisk or an electric mixer, beat until peaks form of your desired stiffness.
- Serve with any dessert, fresh berries or fresh brewed coffee.
Recipe by Salty Fig at http://www.saltyfig.com/?p=7903
#version#