Pavlova

red fruits

3608580928669 red fruits hfc face 1kg 1

Ingredients

French meringue

100 g Egg whites
200 g Sugar

Mint whipped ganache

310 g Cream
60 g Milk
200 g White chocolate
12 g Mint leaves

Mint leaves

20 Mint leaves
Sq Neutral oil

Mixed berries high fruit compote

This red berry compote combines strawberries, raspberries, blackberries, blackcurrants and redcurrants in a lightly sweetened recipe designed to highlight the richness of the fruit. It stands out for its deep red colour, its generous texture with whole berries, and its well-balanced flavour profile. Its fruity character is enhanced by tangy and subtly woody notes, bringing freshness and length on the palate. An ideal solution for verrines, inserts, pastries and frozen desserts requiring a true fruit presence.

Preparation steps

1. French meringue

Whip the egg whites until reached soft peaks. Add sugar until reaching stiff peaks. Pipe in half spheres and bake for 4 hours at 80°C.

2. Mint whipped ganache

Heat the milk with cream. Bring to a boil and brew with mint for 10 minutes. Sieve the mint leaves then bring to a boil and pour on the white chocolate. Refrigerate for 24 hours.

3. Mint leaves

Place the leaves on a plate with clingfilm and spread the oil. Cover with a clingfilm and microwave for 1 minute.

4. Assembly

Fill the meringue spheres with mixed berries compote, pipe the ganache. Decorate with mint leaves.
Rémi Bouiller

A creation by

Rémi Bouiller

Rémi is a young veteran of the Paris pastry scene, he offers modern and refined desserts at Kreme Salon de Thé in Paris. His love for natural products makes him an ideal Andros Chef’s collaborator. He has taking part of the amazing serie “Best professional pastry chefs” on M6 network’s.

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