Pavlovas aux fraises crème fouettée à la vanille

Recipe: Strawberry pavlova with vanilla-flavoured whipped cream

During spring and summer, don’t miss out on one of the region’s best-loved products: strawberries! Whether they’re from Périgord, Beaulieu or Lot-et Garonne Label-Rouge, treat yourself to its freshness and ever-so sweet delight!
To exalt strawberries here is a classical recipe: Pavlova, this crispy-crunchy meringue, covered with whipped cream and topped with fresh fruit: indulge!

Réalisation

20 min preparation time
2h cooking time
Total time 2h20

Ingredients / for 8 people

For the meringue:
240 g egg whites (i.e. approx. 6 large eggs)
400 g caster sugar
A few drops of lime juice

For the whipped cream:
20 cl very cold liquid cream
1 heaped tablespoon fresh cream
1 tablespoon icing sugar
One vanilla pod

For the fruit:
250 g de Gariguette strawberries
A few leaves of mint
Grated zest of a lime

Preparation

Prepare the meringue: Preheat the oven to 90°C. Whisk together the egg whites, lime juice and 1 tablespoon caster sugar slowly to mix them well. Then pour in the rest of the sugar in one go. Whisk on top speed for a few minutes until you obtain a smooth, shiny meringue.
On a sheet of baking paper, make 8 discs of about 15 cm diameter using a spoon or an icing bag. They must be thick enough to be able to make a small hollow in their centres. Cook for 1h at 90°C then another 1h at 85°C. Leave to cool down completely on a grill.

Prepare the cream: Slice the vanilla pod in half and remove the seeds. In a very cold large bowl, whisk together the liquid cream, the fresh cream, the icing sugar and the vanilla until you obtain a light, fluffy cream. Place in the fridge.
Hull the strawberries, cut them in half if they are too big.

Assembling: Make sure your meringues have totally cooled down. Place 2 big spoonfuls of vanilla-flavoured whipped cream on each meringue disc. Place the fruit on top of the cream. To decorate, chop up a few mint leaves and grate the lime zest then sprinkle over the pavlova to add a touch of freshness.

Vallée de la Dordogne 

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Pizzeria L'Origan

Horaires d'ouverture:
Lundi au Jeudi de 13h30 à 21h
Vendredi de 13h30 à 22h
Samedi de 8h à 1h du matin
Dimanche fermé

15 rue Coudamy 87500 SAINT YRIEIX LA PERCHE
- Comité Régional du Tourisme de Nouvelle-Aquitaine -
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Le Vert Galant

Snack bar

4 rue des Claux 19230 SEGUR LE CHATEAU
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Restaurant Fleur d'Asie

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25 avenue Marceau 87500 SAINT YRIEIX LA PERCHE
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- Comité Régional du Tourisme de Nouvelle-Aquitaine -
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Cabane du feuillardier

Traditional strip hut.
A profession practiced in Charente, Limousin and in the North of the Dordogne, the strip maker (or cerclier) made, among other things, circles in chestnut slats to surround the barrels.
Located next to the old Grandmontain priory of Rozet and its restored church, near the arboretum and a hiking trail.

Prieuré de Rauzet 6 route de Rozet 16320 Combiers
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Le chemin de Combiers

The Combiers path, which starts at the village hall, is 11 km long. Along the path, you will see the town hall, the church and the castles of Lasfond and La Rochebeaucourt.

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Mairie de Combiers Le bourg 16320 Combiers
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Combiers picnic area

Straddling the Dordogne and the Charente, the commune of Combiers invites you to lunch at its picnic area, located near the multi-purpose hall. There, a shaded table awaits you, to enjoy a convivial moment with your family.
The site is easily accessible and a parking area has been provided for your vehicle. When you leave, you can leave your rubbish in the bins provided for this purpose.

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