Ladies and Gents I think Spring can actually be here. Today I wore a dress with bare legs and I saw people having lunch outdoors. Small buds form on trees and especially the rhubarb is popping up in the radius of grocery products. For me, seeing gay stems from all other fruits and vegetables makes me dizzy to get it to my kitchen and start cooking. Man I love things!
With light and refreshing dessert I made a tart / sweet compote with raspberries and rhubarb, and stacked on top of a gentle and airy pavlova. I just love this type of dessert. Light as can be, not too sweet, and easy to put together- which is better than that?
The other thing I like Spring is in the air is light and fresh opportunity for something new .... as new babies! April showers bring ... baby showers? (Haha I had to go.) Well today they do, as I along with some friends to celebrate sweet blogs Christina Sweet Dessert for two expecting a little girl next month! If you are not familiar with its lovely blog, you should check it out! Expect to find a lot of desserts and a few dinners and drinks, all scaled down to two! I touched it with small portions of desserts, but they are the specialty of Christina. It is also a cookbook author and is sweet and funny and charming. I'm so excited to see her become a mom, I know she'll be just wonderful at it!
I wanted to Christina something sweet, but also feminine and delicate in honor of his new baby girl. I hope you like the Mama-to-be! I'm so excited for you! xoxo
- 2 fresh cups frozen raspberries
- 2 cups fresh rhubarb, diced
- ½ cup sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 4 egg whites
- granulated sugar 1 cup *
- ½ teaspoon cornstarch
- 1 teaspoon white vinegar [extraitdevanille
- 1 teaspoon.
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- Mix rhubarb, raspberries and lemon juice into a 2-quart saucepan
- Cover; cook over medium heat, stirring occasionally, until fruit is tender (8-12 minutes). (Test a piece of rhubarb to make sure it is soft.)
- Mix ½ cup sugar and cornstarch in a small bowl. Stir into fruit mixture. Continue cooking, stirring constantly, until mixture comes to a boil (about 1 minute). Continue boiling until thick (about one minute)
- compote Set aside to cool while you make the rest of the dessert
- Preheat oven to 275F. Line a large baking sheet with parchment paper biscuits. (If you wish,) trace 6- 3 inch circles spaced equally between the sheet and return the parchment so writing is facing down.
- Place the egg whites in the clean bowl of a stand mixer fitted with a (clean) whip attachment. High average speed whisk until soft peaks. Let the machine continues to run when you gradually add the sugar one tablespoon at a time. Continue beating, increasing the high speed if necessary, until stiff glossy peaks are formed.
- Sprinkle cornstarch, vinegar and vanilla to the meringue and fold gently to combine in.
- now, gently spread the meringue in circles on parchment for making circular bases. Make sure the edges of the meringue are slightly higher than the center so you have a very small well in the middle.
- Bake for about 40-55 minutes, or until the meringue towers are an egg pinky / pale cream color -shell kind. Turn off the oven and leave the door slightly ajar to let the meringues cool completely. As the meringue cools, it will crack slightly
- Whip the heavy cream with an electric mixer until soft peaks form. Add vanilla and sugar and continue beating until you get stiff peaks
- Top each shell cooled pavlova with whipped cream, then spread compote on top. Store in the refrigerator until you are ready to serve.
Check out the rest of the fabulous recipes created for the shower below!
Fizzy Grapefruit Margaritas of wells plated
Earl Grey cake Vanilla Bean Buttercream Country Cleaver
Mini Bourbon and Bacon Tater Tots Pots of Climbing Grier Mountain
Maple- Chia Night Feed me Oatmeal Phoebe
lemon cake for two of Keep It Sweet Desserts
Berry Almond cake Perfect for both edible perspective
Peanut Butter Bourbon Blondies of the Frosted vegan
Mixed Berry Mascarpone Scones Bluebonnet Baker
Greek yogurt Funfetti Cupcakes for Two the Housewife in training files
Bourbon BBQ Sliders with Blue Saucy cheese Pear
Steak Fajitas for Two Tacos the Blog Sweetphi
Mango Madeleines Stetted
citrus salad with mint, green lemon and honey Rachel Cooks
Perfect for two Order in the kitchen
Peanut Butter chocolate mousse with coconut whipped cream Joyful Healthy Eats
french Breakfast Puffs Stephie Cooks
Blueberry Pies Eats well with vanilla other hand
Banana Pudding Cheesecake the Rebel domestic