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Ingredients
La sauce aux framboises
-
200
g de framboises, fraîches
or 200 g de framboises, surgelées, décongelées - 100 g de sucre
- 20 g de jus de citron
Pavlova
- 330 g de sucre
- 8 blancs d'œufs (env. 250 g), à température ambiante
- 1 pincée de poudre à lever Weinstein
- 1 c. à café de vinaigre
- 1 c. à café d'extrait de vanille, naturel
- 20 g d'amidon de maïs (par ex. Maïzena)
La crème aux framboises et finition
- 600 g de crème entière, froide
-
20
g de framboises, fraîches
or 20 g de framboises, surgelées, décongelées - 500 g de baies fraîches variées en morceaux, selon les goûts
- Nutrition
- per 1 portion
- Calories
- 1451 kJ / 345 kcal
- Protein
- 4 g
- Carbohydrates
- 43 g
- Fat
- 18 g
- Saturated Fat
- 11.4 g
- Fibre
- 3 g
- Sodium
- 90.4 mg
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