Pavlova with Caribbean Citrus Flavors

Ingredients (4 servings)

Passion Fruit Foam

- 400g (14 oz) passion fruit puree
- 200g (7 oz) mango puree
- 150g (5.3 oz) sugar
- 8g (0.28 oz) xanthan gum
- 8g (0.28 oz) modified soy protein (Versawhip 600 k)

 Coconut Snow (powder)

- 20g (0.7 oz) icing sugar
- 140g (4.9 oz) coconut oil
- 80g (2.8 oz) maltodextrin

Compressed Pineapple

- 10g (0.35 oz) sugar
- 200g (7 oz) fresh pineapple
- 40g (1.4 oz) peach schnapps
- 1 vanilla bean

Mango Gel

- 150g (5.3 oz) passion fruit puree
- 400g (14 oz) mango puree
- 8g (0.28 oz) agar agar
- 100g (3.5 oz) sugar

Lemon Cream

- 540g (19 oz) sugar
- 540g (19 oz) egg
- 540ml (18 fl oz) lemon juice
- 8g (0.28 oz) agar agar
- 600g (21.2 oz) Butter (Salted)

Pavlova

- 130g (4.6 oz) egg whites
- 200g (7 oz) icing sugar
- 15g (0.53 oz) white vinegar
- 10g (0.35 oz) cornstarch
- 20g (0.7 oz) yogurt powder

Garnishes

- micro cilantro
- yellow violas
- chocolate decor

Preparation

Passion Fruit Foam

1- Mix in a blender the mango, passion puree and sugar for about one minute until the sugar is dissolved.
2- Then add the xanthan gum and the Versawhip and mix for another minute.
3- Pour the preparation into a mixer and whisk until a foam forms.

Coconut Snow (powder)

1- In a food processor (such as Robot Coupe) mix icing sugar with coconut oil for a minute.
2- Add maltrodextrin and mix again until you obtain a fine powder.
3- Reserve in a sealed container until ready to use.

Compressed Pineapple

1- Split and scrape vanilla bean.
2- Mix vanilla with sugar and Peach Schnapps.
3- Add mixture and diced fresh pineapple into a vacuum pack bag.
4- Use a vacuum chamber to compress the pineapple.

Mango Gel

1- Combine passion fruit puree and sugar in a pot.
2- Whisk the agar agar and bring to boil while mixing it.
3- Once it boils, add the mango puree and let it boil for 30 seconds.
4- Pour the mix into a hotel pan and reserve in the fridge until cold.
5- Once the gel is set, blend until smooth.

Lemon Cream

1- Mix sugar, eggs, lemon juice and agar agar into a saucepan, bring to a gentle boil, stirring continuously.
2- When it reaches a boil, remove from the heat and whisk in the butter gradually.

 Pavlova

1- Use a mixer with whisk attachment to mix the egg white and icing sugar at high speed.
2- When the meringue reaches soft peaks, add the white vinegar and continue mixing at high speed.
3- Finish by folding in the yogurt powder and corn starch gently with a spatula.
4- Pipe the meringue on a sheet pan layered with parchment paper forming large domes as you see in the finished dish picture.
5- Bake at 350°F for 1 hour.

Assemble and Serve

1- Pipe the lemon cream into the meringue shell (Pavlova).
2- Place it upside down on the centre of the plate (igloo-like).
3- Sprinkle some yogurt powder on top of the meringue shell for a snow-like effect.
4- With a piping bag with plain tip pipe the passion-mango foam around the pavlova.
5- Repeat the same with the mango fluid gel.
6- With an offset spatula carefully add around the edges the coconut snow.
7- Dice the pineapple and add it all along the Pavlova edge.
8- Garnish with micro cilantro, yellow violas & chocolate decor.
9- Serve immediately.
Tip: perfect to add Passion fruit sorbet or seed inside the meringue!