Pavlova with Red Tea-Baked Pears
2020-05-11 15:52:58 - Cooking with Tea
The success of pavlova is all based on the ability to dry the meringue in the oven. This variant with pears cooked in red tea and then caramelized is really delicious.
Ingredients for 8 people
- 150 g of egg whites (the egg whites of 4 eggs)
- 150 g white sugar
- 150 g icing sugar + 1 tablespoon
Ingredients for the topping
- 250 ml fresh liquid cream
- 1 tablespoon of icing sugar
- 4 pears
- 1 cup of Red Bi Lou Chun Tea
- 8 tablespoons of sugar
How to prepare Pavlova
Open the eggs and separate the whites from the reds. Prepare a baking tray covered with a sheet of baking paper and turn the oven on at 115°C. Assemble the egg whites stiffly, using a planetarium if possible. Once the eggs have reached the consistency of the shaving foam, shiny and shiny, add the sugars, sieving them over the bowl and mixing gently with a spatula. Transfer the meringue into a sac à poche and use it to give it the shape of a small nest or a large and unique pavlova, but always in the shape of a nest.
Bake and cook for 75 minutes. You can open the oven to check the colour: the pavlova must remain white. When it cracks a little on the surface, turn off the oven and leave it open to cool. Do not touch the pavlova until the meringue is well cold: at least 30 minutes.
Cut the pears and boil them, cook them in a cup of Red Bi Lou Chun tea. In a saucepan add the sugar and taking care not to burn it creates the caramel that will then be poured gently on the pears that have cooled in the meantime.
When serving the pavlova, whip the liquid cream with a whisk and put it in the center of the pavlova, add the sliced pears and you're done. Really delicious.