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Blueberries in a Cloud

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Impresión
Tiempo de preparación45 min
Hora de cocinar25 min
Sirve12

Blueberries in a Cloud is a fun and unique dessert, featuring individual pavlovas topped with a vibrant blueberry lime coulis and a creamy whipped mascarpone blend. This delightful creation combines the tartness of lime with the rich flavors of mascarpone, making it the perfect end to any meal.

INGREDIENTES

  • 2 pints California Giant Berry Farms blueberries, divided
  • 6 egg whites, room temperature
  • 2 cups granulated sugar, divided
  • 1.5 teaspoons white wine vinegar
  • 1 large lime, zested and juiced
  • 9oz mascarpone cheese
  • 1 taza de crema espesa
  • 2 cucharadas de azúcar en polvo

DIRECCIONES

      • Preheat oven to 300 degrees. Whip egg whites on medium speed until foamy. Increase speed to medium high and add 1.5 cups granulated sugar, about a tablespoon at a time, waiting 30 seconds between each addition. Scrape down the sides of the bowl and whip another 4 minutes until stiff, shiny peaks form. Add vinegar and whisk for an additional 2 minutes.
      • Line a baking sheet with parchment. Dab a bit of meringue under each corner of the parchment to hold it down during baking. Spoon meringue into 12 mounds on parchment. Using the back of a spoon, create a small dip into the top of each meringue. Reduce oven heat to 275 degrees and bake meringues for 25 minutes or until dry and crisp to the touch. Turn off the oven and allow meringues to cool completely in the oven.
      • In the bowl of a stand mixer, whip mascarpone, heavy cream, powdered sugar and lime zest until soft peaks form. Keep in the refrigerator until ready to use.
      • In a small saucepan, bring 1 pint of blueberries, juice from the lime and remaining granulated sugar to a boil. Reduce heat and simmer, stirring occasionally, until blueberries are soft and the mixture has thickened slightly, about 20 minutes. Puree blueberry coulis in a blender for 2 minutes. Pass the coulis through a fine mesh stainer if desired.
      • Place a meringue on a serving plate. Spoon coulis into the center of each meringue and top with whipped mascarpone. Divide remaining blueberries among each meringue. Serve immediately.

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