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Voor het schuimgebak
1. Breek de eieren en scheid de eiwitten van de dooiers.
2. Klop de eiwitten in 5 minuten stijf in de kom met de eiwitklopper, nadat u de aanduwer
verwijderd heeft.
3. Voeg zodra de eiwitten stijfgeklopt zijn via de opening beetje bij beetje de poedersuiker
toe. Laat de machine 1 minuut draaien. Het eiwitschuim moet stevig zijn.
4. Vorm met de spuitzak* (of met een lepel) kleine cirkels (ca. 8 C) op de met vetvrij papier
bedekte bakplaat van de oven.
5. Zet deze 2 ½ uur in de op 60°C (th. 2) voorverwarmde oven.
6. Laat het schuimgebak afkoelen.
Voor de slagroom
1. Zet de kom en de ingrediënten 1 uur in de koelkast.
2. Doe de volle room in de kom met de eiwitklopper.
3. Schakel de foodprocessor in, nadat u de aanduwer heeft verwijderd.
4. Laat de machine 8 à 10 minuten draaien en let goed op om te voorkomen dat de
slagroom in boter verandert. Voeg zodra de room dik begint te worden de vanillesuiker
toe.
5. Nappeer* vlak voor het opdienen de schuimgebakjes met de slagroom. Leg er de
vruchten en de muntblaadjes op.
Tips van de chef-kok: U kunt het plezier variëren door andere vruchten te gebruiken,
zoals perziken, appels, druiven etc. U kunt dit nagerecht nog lekkerder maken met
frambozensaus (recept op p. 116).
Pavlova
Voorbereiding: 20 min Baktijd: 2 ½ uur Keukengerei: spuitzak* (optioneel)
Voor 6-8 p.
Schuimgebak
125 g kristalsuiker
125 g poedersuiker
100 g aardbeien
100 g frambozen
5 eiwitten
Muntbladeren
Slagroom
300 ml slagroom
1 zakje vanillesuiker
111


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