Frozen Green Pavlova - Pastry Chef Recipe by Quentin Zerr.

Frozen Green Pavlova - Pastry Chef Recipe by Quentin Zerr.


Ingredients

Meringue:

70g egg white
105g sugar
4g cornflour

Brunoise:

10g brunoise cucumber
10g brunoise green apple
13g pear compote

Chantilly Cream:

200g cream
20g sugar
1 piece vanilla bean

Sorbet:

100g fresh cucumber juice
100g fresh green apple juice
20g glucose powder
2g super neutrose
1g inverted sugar
96g sugar
160g water

Method

Meringue:

Make meringue and pipe it in a disc-circle of 7.5cm diameter with a nozzle of 10mm. Cook at 90 C in oven for 2 hours.

Brunoise:

Cut the brunoise of cucumber and green apple and mix together with the pear compote.

Chantilly Cream:

Boil cream, sugar and vanilla bean together. Let it rest overnight in fridge then whip. Use a nozzle of 9mm to pipe the drop at the plating.

Sorbet:

Make a syrup with sugar, glucose powder, super neutrose, inverted sugar and water. Pour it on top of the fresh juices and churn in the ice cream machine straight away. Keep in freezer after that.

Plating:

Place meringue disc in the centre of the plate. Pipe some drops of the vanilla Chantilly cream around on top of the meringue.

Add the brunoise on the centre.

Add some fresh drops of the Chantilly drop around it.

Use an ice cream scoop to make a spiral of the sorbet.

Take a bigger bowl and add some dry ice. Place the plate/bowl with pavlova in the centre of the bigger bowl. Then add some hot/boiling water and the magic part is appearing - the smoke is making the show.


Recipe provided by Mode Kitchen & Bar


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