{"id":15637,"date":"2022-09-22T10:06:00","date_gmt":"2022-09-22T10:06:00","guid":{"rendered":"https:\/\/petros-syrigos.com\/pavlova-me-marmelada-fraoula-2\/"},"modified":"2025-02-13T09:37:16","modified_gmt":"2025-02-13T09:37:16","slug":"pavlova-with-caramelized-strawberries-2","status":"publish","type":"post","link":"https:\/\/petros-syrigos.com\/en\/pavlova-with-caramelized-strawberries-2\/","title":{"rendered":"Pavlova with caramelized strawberries"},"content":{"rendered":"<div class=\"wpb_text_column wpb_content_element vc_custom_1574237825403\"> <div class=\"wpb_wrapper\"> <p>Well, here you will find the absolute recipe for Pavlova, a light and airy sweet with as much delicacy as no other! Pavlova with strawberry jam and caramelized strawberries! Let\u2019s do it!<\/p> <h4>Ingredient<\/h4> <p><strong>For meringue:<\/strong><\/p> <ul> <li>10 eeg whites<\/li> <li>A few drops of lemon<\/li> <li>1 pinch of salt<\/li> <li>150g crystal sugar<\/li> <li>100g powdered sugar<\/li> <li>1 vanilla (powder)<\/li> <li>For whipped cream:<\/li> <li>750ml of heavy cream<\/li> <li>150g powdered sugar<\/li> <\/ul> <p><strong>For caramelized strawberries:<\/strong><\/p> <ul> <li>1 kg of frozen strawberries<\/li> <li>750g granulated sugar<\/li> <li>1 cinnamon stick<\/li> <li>2 cloves<\/li> <li>3 ginger leaves<\/li> <li>200g Red wine<\/li> <li>500g water<\/li> <li>For serving:<\/li> <li>Fresh strawberries<\/li> <li>Mint<\/li> <\/ul> <\/div> <\/div> <div class=\"wpb_text_column wpb_content_element vc_custom_1574237855950\"> <div class=\"wpb_wrapper\"> <h4>Execution<\/h4> <ol> <li><strong>For meringue:<\/strong>\u00a0Place the egg whites in the mixer bin and with the wire we start to beat them at moderate speed. Add the salt. Add gently, with a flowing stream,\u00a0 the crystal sugar and continue to hit the meringue. Once the meringue is ready, add the vanilla. Lastly, we add thw powdered sugar and mixing gently\u00a0 with a spatula. Preheat the oven to 90 \u00b0 C in the air. We make a circle on a baking paper, place the baking sheet on a tray and spread our meringue by filling the circle. Bake at 90 \u00b0 C for about 3 hours<\/li> <li>For the cream: Work the cream together with the powdered sugar in the mixer with the wire until it becomes thick.<\/li> <li><strong>For caramelized strawberry:<\/strong>\u00a0Pour the sugar into a saucepan and heat it to moderate heat until it melts and becomes golden at some point. Then you put the red wine and after a minute the water. Boil for 25 minutes until it becomes a thick syrup, and drop the strawberries and herbs. Finally, boil 35 minutes.<\/li> <\/ol> <\/div> <\/div> ","protected":false},"excerpt":{"rendered":"<p>Well, here you will find the absolute recipe for Pavlova, a light and airy sweet with as much delicacy as no other! Pavlova with strawberry jam and caramelized strawberries! Let\u2019s do it! Ingredient For meringue: 10 eeg whites A few drops of lemon 1 pinch of salt 150g crystal sugar 100g powdered sugar 1 vanilla [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":23256,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[2793],"tags":[3226,3227,3228],"class_list":["post-15637","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-video-en","tag----en","tag--en"],"acf":[],"_links":{"self":[{"href":"https:\/\/petros-syrigos.com\/en\/wp-json\/wp\/v2\/posts\/15637","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/petros-syrigos.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/petros-syrigos.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/petros-syrigos.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/petros-syrigos.com\/en\/wp-json\/wp\/v2\/comments?post=15637"}],"version-history":[{"count":2,"href":"https:\/\/petros-syrigos.com\/en\/wp-json\/wp\/v2\/posts\/15637\/revisions"}],"predecessor-version":[{"id":16861,"href":"https:\/\/petros-syrigos.com\/en\/wp-json\/wp\/v2\/posts\/15637\/revisions\/16861"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/petros-syrigos.com\/en\/wp-json\/wp\/v2\/media\/23256"}],"wp:attachment":[{"href":"https:\/\/petros-syrigos.com\/en\/wp-json\/wp\/v2\/media?parent=15637"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/petros-syrigos.com\/en\/wp-json\/wp\/v2\/categories?post=15637"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/petros-syrigos.com\/en\/wp-json\/wp\/v2\/tags?post=15637"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}