Vanilla and Blackcurrant Pavlova
SWISS MERINGUE
- Egg whites 330 g
- Sugar 670 g
Put the egg whites and confectioner’s sugar in a large bowl.
Put the bowl in a bain-marie and keep whisking until the mixture reaches 130-140°F (55-60°C). Take the mixture off the heat and mix it using an immersion blender.
BLACKCURRANT COMPOTE
- ADAMANCE Blackcurrant purée 600 g
- Frozen blackcurrants 400 g
Cook the blackcurrant purée and blackcurrants on a low heat for a few minutes.
Store at 40°F (4°C).
JELLIED CHANTILLY WITH VANILLA EXTRACT
- Heavy cream 36% 900 g
- Sugar 54 g
- Gelatin powder 220 Bloom 3,6 g
- Water for the gelatin 18 g
- ORGANIC BOURBON VANILLA EXTRACT 30 g
Heat a small portion of the cream together with the sugar, then mix this with the rehydrated gelatin until it melts.
Add the remaining chilled cream, followed by the vanilla extract.
Store at 40°F (4°C) for at least 12 hours.
ICE CREAM WITH VANILLA EXTRACT
- Whole milk 540 g
- 1% fat dry milk 40 g
- Heavy cream 36% 200 g
- Egg yolks 30 g
- Sugar 140 g
- Invert sugar 10 g
- Glucose powder DE33 30 g
- Combined stabilizer 2 g
- ORGANIC BOURBON VANILLA EXTRACT 13 g
Heat the milk to 75°F (25°C), then add in the powdered milk and vanilla extract.
At 85°F (30°C), add the atomized glucose and sugars (but remember to set aside some of the sugar to mix with the stabilizer). Then add in the egg yolks and cream warmed to 95°F (35°C).
At 120°F (45°C), complete the mix by adding the remaining sugar combined with stabilizer.
Pasteurize at 185°F (85°C), mix and quickly cool to 40°F (4°C).
Leave to sit for at least 12 hours at 40°F (4°C).
Mix using an immersion blender and churn.
VANILLA OPALYS COATING
- Opalys 33% chocolate 250 g
- Grape seed oil 17 g
- Cocoa butter 23 g
- ORGANIC BOURBON VANILLA EXTRACT 6 g
Melt the ingredients together. Set aside.
PREPARATION
Make the vanilla ice cream. Leave to sit for at least 12 hours.
Make the chantilly.
Make the Swiss meringue and spread approx. 200g between 2 sheets of baking paper using a rolling pin.
Crumple up the sheets, then leave them to dry in a hot cupboard for 24 hours.
Make the blackcurrant compote and set it aside until you are ready to serve.
Churn the vanilla ice cream and use a piping bag with a plain round 18mm nozzle to pipe it into rounds of approx. 30g. Freeze.
Make the vanilla Opalys coating, then dip in the vanilla ice cream rounds using a toothpick. Set aside until you are ready to serve.
PLATING
Break the Swiss meringue into large pieces and set aside.
Beat the chantilly and arrange a small dab on each plate. Stick a vanilla ice cream round on each one.
Add a further 20g of chantilly. Arrange approx. 15g of blackcurrant compote in the middle.
Repeat. Finish off with a third sheet of Swiss meringue.
Add a light sprinkling of leftover vanilla powder.
