Strawberry and cranberry pavlova

A creation of Gaëtan Fiard

Pastry chef of the Intercontinental in Bordeaux and champion of the International Confectionary Art Competition (Mondial des Arts Sucrés)

Ingredients

Strawberry confit

Strawberry purée 100 g

Sugar 2.5 g

NH pectin 2 g

Agar agar 1 g

Dextrose 5 g

Lime juice 5 g

Whipped coconut ganache

Cream 200 g

Coconut purée 200 g

Gelatine mass 35 g

White chocolate 185 g

Cream 400 g

Lime juice 5 g

Strawberry marmalade

Cranberry strawberry compote 250 g

Sugar 12.5 g

Pectin 2.5 g

Italian meringue

Egg whites 300 g

Sugar 150 g

Water 50 g

Cranberry

The Andros Chef cranberry compote features a tangy flavor softened by the addition of strawberries, achieving a delightful taste balance. Its vibrant red color makes it perfect for garnishing winter-themed verrines, providing a fruity finish accompanied by the characteristic texture of cranberries.

Discover our products range High fruit compote

Preparation steps

Strawberry confit

Mix the powders together, then add them to the purée before it reaches 40°C. Bring to a boil. Off heat, add the lime juice. Blend and place in a gastro tray. Leave in a cold room overnight before blending to obtain a gel. Put it in a vacuum-sealed bag.
Whipped coconut ganache

Bring the first cream and the coconut purée to a boil, then add the gelatine mass. Pour over the white chocolate in 3 steps, carefully making the core. Add the second cold cream. Blend.
Strain and set aside in a gastro tray. Chill overnight before use.
Strawberry marmelade

Mix the sugar and the pectin, then add to the strawberry compote. Bring to a boil, then mould right away in a sphere mould.
Italian meringue

Cook the water and sugar to 118°C, then pour it over the slightly whisked and tempered egg whites.