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Pavlova

Pavlova

Average

For persons

Step 1 :

300g of plant-based cream

60g of white chocolate

Vanilla

Step 2 :

17g of lemon juice

5g of vanilla

200g of sugar

200g of icing sugar

Step 3 :

200g of fruit purée

100g of fresh fruit brunoise

20g of sugar

5g of NH pectin

15g of lemon juice

21g
from Yumgo White powder 1kg
157g of water (to hydrate the powder)
or
178g
from
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Yumgo White powder 1kg

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Preparation

Step 1:

  • Make the ganache the day before
  • Heat half the cream.
  • Pour over the white chocolate.
  • Smooth with a hand blender without adding air.
  • Add the cold part of the cream and continue to blend.
  • Remove to a cool place.

Step 2:

  • Mix the Yumgo White powder, water, lemon juice and vanilla paste and whisk until stiff, then stir in the sugar.
  • Once the meringue has formed (it should be a bird's beak), slowly fold in the icing sugar using a pastry blender.
  • Poach the meringues and leave to dry at 90°C for 2 to 4 hours, then leave to cool in the oven.
  • The meringues are ready when they are completely dry.

Step 3:

  • Cut the fruit into brunoise mix the sugar and pectin.
  • Heat the fruit purée and lemon juice to 45°C.
  • Add the powders.
  • Cook to 85°C, then smooth with an immersion blender.
  • Add the brunoise. Chill. Relax the whisk before use.

Step 4:

  • Whisk together the ganache.
  • Cut the fruit.
  • Poach the ganache, then add the fruit compote.
  • Add the fresh fruit.
Download the recipe
Yumgo White powder 1kg

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Yumgo White powder 1kg

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