Pavlova - Andros Chef, professional fruit ingredients

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Pavlova mixed citrus

A creation of Anne Fashauer

Anne is Pastry chef and professional flavors matchmaker. She knows exactly how to sublimate each recipes using Andros Chef ingredients. Graduated with Marketing degree and Pastry formation, she proposes training course and collaboration with professionals.


6 people

French meringue

150 g Egg whites
150 g Caster sugar
150 g Icing sugar

Light coco mousse

250 g Coco puree 
250 g Liquid full cream
8 g Gelatine


 200 g Mixed citrus high fruit compote
Sq Grapefruit segments

Mixed citrus high fruit compote

Andros Chef frozen mixed citrus high fruit compote has a balanced taste with pulp, chunks and zests. Made with clementine, orange and yuzu, it has a sour taste slightly sweetened, almost confit thanks to its zests and peels. It gives a fresh and well-balanced acid notes to dishes. It has a thick texture with chunks and zests as is can be used directly in verrines or as inserts. Clementines and oranges are coming from the south of Spain and are transformed in Andros’ factory. Packed in 1kg bag.

Discover our products range High fruit compote

Preparation steps

  1. French meringue

    Whip egg whites with a whisk on medium speed. Add sugar by thirds until soft peaks. Add icing sugar to stiff. Pipe 16 cm diameter disks. Pipe meringue by forming a crown and cover with a baking sheet to flaten the top. Bake at 110°C for 1-2 hours, depending meringue’s dimensions.

  2. Light coco mousse

    Warm the coco puree and add soaked gelatine. Whip the liquid cream until a foamy texture is obtained. Soflty fold in coco puree/ gelatine mix.

  3. Assembly

    Assembly in reverse by piping a coco mousse layer in the bottom of a ring (18 cm diameter) covered with an acetate sheet. Place a meringue disk on the mousse and fill with an other mousse layer. Fill with 200 g of mixed citrus high fruit compote. Place some grapefruit segments and little basil leaves.

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