Recipe Pavlova

To prepare this dish

Ingredient list

PAVLOVA MERINGUE

300 g egg whites
400 g sugar (1)
8 g cornstarch
50 g sugar (2)
7 g vinegar
SQ grated coconut

LITCHI CREMEUX

200 g Excellence whipping cream 35% fat
250 g lychee purée
90 g sugar
130 g eggs
70 g egg yolks
56 g gelatin mass (8 g powdered gelatin + 48 g water)
30 g litchi liqueur (optional)
70 g Elle & Vire gourmet butter 82% fat

BLACKBERRY RASPBERRY COMPOTE

230 g blackberry puree
230 g Frozen raspberries puree
80 g sugar
7 g pectin NH

VANILLA SUBLIME

2000 g Sublime, Cream with Mascarpone
120 g caster sugar
SQ vanilla
80 g kirsch (optional)

PAVLOVA GARNISH

SQ raspberries
SQ blueberries

BERRY GLAZE

200 g mirror glaze
40 g red berry purée

PAVLOVA DECORATION

SQ edible silver glitter (for decoration)

Elle & Vire products used

Excellence whipping cream 35% fat

Elle & Vire gourmet butter 82% fat

Sublime, Cream with Mascarpone

The recipe,
step by step

1. 1

   PAVLOVA MERINGUE

   Combine the egg whites with the sugar (1) and warm to 30°C in a double boiler.

   Beat using the whisk attachment.

   Add the vinegar.

   Fold in the combined cornstarch and sugar (2) using a rubber spatula.

2. 2

   LITCHI CREMEUX

   Bring the cream and litchi purée to the boil.

   Whisk the yolks, eggs and sugar until thick and light in colour.

   Combine the mixtures and heat to 82°C.

   Strain through a conical sieve, add the gelatin mass and litchi liqueur.

   At 40°C, add the cold butter and blend using a hand mixer.

3. 3

   BLACKBERRY RASPBERRY COMPOTE

   Heat the blackberry purée and frozen raspberries.

   At 40°C, add the previously combined pectin and sugar.

   Bring to the boil (32° Brix).

   Remove from the heat and let cool.

4. 4

   VANILLA SUBLIME

   Split the vanilla beans and let infuse in the Sublime in the refrigerator overnight.
5. 5

   PAVLOVA GARNISH

6. 6

   BERRY GLAZE

   Heat the ingredients together and set aside.
7. 7

   PAVLOVA DECORATION

8. 8

   ASSEMBLY

   Pipe 11-g balls of meringue into lightly greased Ø3.5-cm hemispherical silicone moulds. Sprinkle with grated coconut. Top with a sheet of baking paper and flatten slightly in order to create the base of the shells. Bake in a 100°C convection oven with the damper open for 1.5 hours. Let cool and unmould.

   Pour 12 g of litchi cremeux into each Ø3.5-cm hemispherical mould and place in the freezer.

   Whip the vanilla Sublime with the sugar and kirsch and pipe into the bottom of the meringues. Pipe out 7 g of compote. Top with raspberry and blueberry pieces.Smooth over with the vanilla Sublime and place the litchi cremeux insert on top. Pipe out balls of Sublime using an 8-mm plain tip.

   Create depressions on the tops of the pavlovas using the back of a melon baller and pipe in a drop of berry mirror glaze.

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