When using dairy, no other products match the versatile qualities of French cream. Here pastry chef Aaliya Randeree shares a recipe using the staple ingredient
FOR THE PAVLOVA
Yield – 20 pcs (20g each)
120g egg whites
1 tsp white wine vinegar
1 tsp corn flour
1 tsp vanilla
100g walnuts, chopped
100g dark chocolate, melted
- Preheat the oven to 120° C.
- Whisk egg whites in an electric mixer fitted with a whisk attachment until it forms a stiff peak, add the sugar one tablespoon at a time until the meringue is stiff and glossy.
- Whisk in vinegar, corn flour and vanilla.
- Fold in half of the chopped walnut then swirl in the 3⁄4 melted chocolate.
- Weigh 20g of meringue onto baking paper then shape each one into circles creating a crater by making the sides a little higher than the middle. Sprinkle with walnuts and maldon salt then drizzle chocolate.
- Bake at 120° C for 40-60 mins. Turn the tray after the first 30 min. Turn off the oven and allow to cool completely.
DARK CHOCOLATE GANACHE
140g (70%) chocolate
- Melt over Bain Marie, mix till well combined.
ROSE WHITE CHOCOLATE CRUMBLE
150g caster sugar
105g white chocolate
10g rose water
Pink food colouring
- Boil water and sugar until just about to turn brown. Whisk in white chocolate, rose water and red food coloring.
ROSE AND HONEY CREAM
15g dried roses
1 tsp rose water
- Heat cream, dried roses, honey and rose water till 50° C.
- Allow to cool complete, ideally chill over night (this allows for better infusion) and then strain. Whisk cream and mascarpone.
- Slightly melt the ganache. Using a teaspoon create lines on your plate. Place a pavlova on the plate and fill it with the whipped Rose and Honey Cream and sliced strawberries.
- Pipe some of the cream onto the plate as well.
- Garnish with Rose White Chocolate Crumble, Walnuts and dried Roses.