PAVLOVA

Level : Difficult

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PAVLOVA

for 6

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INGREDIENTS :

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• 47 g of YUMGO White

• 47 g caster sugar

• 23g icing sugar (1)

• 23g icing sugar (2)

• 0.2g guar gum

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RECIPE :

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• Dry mix the YUMGO White, the caster sugar and the icing sugar (1).

• Heat in a bain-marie at 60°C.

• Whip then add the icing sugar (2) with a spatula.

• Pipe into the desired shape.

• Bake for 4 hours in a fan oven at 90°C.
   

STRAWBERRY CONFIT

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INGREDIENTS :

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• 94g strawberry purée

• 8 g glucose syrup

• 5g trimolin

• 3 g pectin 325 NH 95

• 6g brown sugar

• 5g lemon puree

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STEPS :

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• Heat the puree, glucose and trimoline to 50°C.

• Mix the sugar with the pectin then add to the puree.

• Boil and blend if necessary.

• Reserve cold.

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WHIPPED GANACHE​

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INGREDIENTS :

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• 44 g Flora cream (1)

• Glucose syrup

• 4g trimolin

• 9 g gelatin mass

• 18g vegan white chocolate

• 105g Flora cream (2)

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STEPS :

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• Boil the Flora cream (1) with the trimoline and the glucose

• Add the gelatin mass

• Add the chocolate then mix

• Add cold Flora (2) cream

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DECORATION

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• 90g fresh strawberries

• 15 g of chocolate decoration

• Vegan chablonnage: 3 g of vegan white chocolate and 2 g of cocoa

• 5 g crushed pistachios

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ASSEMBLY

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• Shaping the meringue: cover the meringue with the vegan white chocolate and cocoa mixture

• Pipe the whipped ganache

• Poach the confit

• Arrange the cutters in inserts

• Cover with whipped ganache

• Add the meringue for decoration

• Arrange strawberries for decoration

• Cover the strawberries

• Place the chocolate decorations

• Sprinkle with crushed pistachios