Pavlova red fruits
A creation of 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.
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
Our blend of red fruits are lightly cooked for an almost homemade compote finish. Made from 80% fruit, and delicately sweetened for flavor, this high-fruit compote is the perfect ingredient or accompaniment for any dessert.
Discover our products range High fruit compotePreparation steps
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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.
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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.
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Mint leaves
Place the leaves on a plate with clingfilm and spread the oil. Cover with a clingfilm and microwave for 1 minute.
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Assembly
Fill the meringue spheres with mixed berries compote, pipe the ganache. Decorate with mint leaves.
