Pavlova Strawberry Vanilla Hibiscus

PAVLOVA STRAWBERRY VANILLA AND HIBISCUS RECIPE FOR 24 DESSERTS

STRAWBERRY & HIBISCUS SORBET
- ADAMANCE 100% Meeker raspberry purée 180g
- ADAMANCE 100% Mara des Bois strawberry purée 565g
- Sugar 350g
- SOSA glucose powder DE33 110g
- Prosorbet 5 Hot / Cold 7,5g
- Mara des Bois strawberries 755g
- Hibiscus flowers 25g
Heat the purées.
At 85°F (30°C), add the sugar and glucose powder.
At 115°F (45°C), add the stabilizers mixed with about
10% of the first portion of sugar.
Pasteurize at 185°F (85°C) for 2 minutes then quickly cool the mixture to 40°F (4°C).
Mix the syrup, strawberries and hibiscus by hand, then
blend them.
Leave the mixture to sit for at least 4 hours.
Mix using an immersion blender and churn at between 15 and 20°F (-6°C to -10°C).
Store in the freezer at 0°F (-18°C).
STRAWBERRY/HIBISCUS COMPOTE
- Mara des Bois strawberries 200g
- ADAMANCE 100% Mara des Bois strawberry purée 40g
- ADAMANCE 100% Meeker raspberry purée 20g
- Sugar 40g
- Pectin NH 2g
- Lemon juice 5g
- Mara des Bois strawberries 375g
- Hibiscus flowers 10g
Heat the smaller portion of fresh strawberries with the
purées. Add the sugar and pectin mixture.
Bring to a boil then add the lemon juice.
Cool down quickly.
Dice the second portion of strawberries and add them to the compote and hibiscus. Mix together.
Store at 40°F (4°C).
VANILLA-BASED LIQUID STARCH MIXTURE
- UHT whole milk 190g
- NOROHY Mexican Vanilla Bean 10g
- Potato starch 5g
Heat the milk with the scratched vanilla and leave to
infuse for 20 minutes. Strain and rectify the weight of
the cream. Mix together a small portion of the cold milk with the potato starch, and set aside.
Heat the rest of the milk with the glucose between 185°F (85°C) and 195°F (90°C).
Pour part of the hot glucose milk over the milk-starch mixture. Put everything back in the cooking appliance and bring to a boil.
OPALYS 33% & VANILLA LIGHT CREAM
- Vanilla-Based Liquid Starch Mixture 195g
- SOSA gelatin powder 220 Bloom 2,5g
- Water for the gelatin 12,5g
- VALRHONA OPALYS 33% CHOCOLATE 145g
- Heavy cream 36% 350g
Mix the hot liquid starch with the rehydrated gelatin then gradually combine it with the chocolate.

Immediately mix using an immersion blender to make a perfect emulsion. Add the cold heavy cream.
Mix again very briefly.
Cover the mixture’s surface with plastic wrap, store in the refrigerator and leave to set for at least 12 hours.
Whisk until the texture is consistent enough to use in a piping bag or with a spatula.

SWISS MERINGUE
- Egg whites 165g
- Sugar 330g
- NOROHY Mexican Vanilla Bean 5g
- Hibiscus flowers As needed
Put the egg whites and sugar in a mixing bowl with the scraped vanilla.
Put these in a bain-marie and stir occasionally until the temperature reaches 130-140°F (55-50°C). Take the meringue off the heat and beat it using a mixer. Use
immediately.
Blend the hibicus and set it aside.
MOIST VANILLA SPONGE
- SOSA extra fine blanched almond flour 100g
- Cornstarch 15g
- Sugar 115g
- SOSA baking powder 1,5g
- NOROHY Mexican Vanilla Bean 9g
- Heavy cream 36% 100g
- Whole eggs 105g
Mix the almond flour, cornstarch, sugar, baking powder and vanilla beans. Add the cream and the eggs, stir well and set aside.
PREPARATION

Make the sorbet, compote and light cream.
Make the meringue. Using the smooth side of a mini log nozzle, some lines of meringue onto some lightly greased 6cm semi-sphere molds so that they overlap.
Make sure you leave a gap in the center of the molds.
Sprinkle on some hibiscus powder. Bake the meringues at 150°F (65°C) for 90 minutes.
Store in a dry place.
Make the vanilla sponge and pour it into a half frame on a silicone mat. Bake at 345°F (175°C) for 10 minutes.
Cut into 5cm circles.
ASSEMBLY

Beat the light vanilla cream. Arrange 10g in the bottom of a dish. Put in place the vanilla sponge. Add 20g of strawberry compote. Use an 8mm plain round nozzle to
arrange 15g of light vanilla cream.
Place a scoop of strawberry and hibiscus sorbet in the center of the dessert. Cover the sorbet with 5g of strawberry sorbet. Place the meringue in the middle of the dessert, pressing it down gently into the cream.
Finish off with 3 strawberry quarters and 3 sprigs of mélissa cress.

ABOUT THE RECIPE

In this fresh look at pavlova, we have created a
sophisticated plated dessert that combines the
mellow sweetness of rare Mexican vanilla with the
fresh flavor of hibiscus and tangy berries.