Haute Cuisine Pavlova

Ingredients

While the original Pavlova is known for its simplicity and rustic charm, the Haute Cuisine Pavlova elevates the dish to new heights. The meringue base is meticulously crafted to achieve the perfect balance of texture and flavor. The toppings are carefully selected to complement the meringue, adding a touch of elegance and sophistication. This adaptation embraces the principles of haute cuisine, incorporating precision, creativity, and attention to detail. We alse have the original recipe for Pavlova, so you can check it out.

• 6 large egg whites (180g) 6 large egg whites (180g)
• 1 ½ cups (300g) superfine sugar 1 ½ cups (300g) superfine sugar
• 1 teaspoon cornstarch 1 teaspoon cornstarch
• 1 teaspoon white vinegar 1 teaspoon white vinegar
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1 ½ cups (360ml) heavy cream 1 ½ cups (360ml) heavy cream
• 2 tablespoons powdered sugar 2 tablespoons powdered sugar
• Assorted fresh berries (strawberries, raspberries, blueberries) Assorted fresh berries (strawberries, raspberries, blueberries)
• Edible flowers, for garnish Edible flowers, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 22g, 14g
• Carbohydrates (total, sugars): 35g, 32g
• Protein: 4g
• Fiber: 1g
• Salt: 0.1g

Preparation

1. 1.
   Preheat the oven to 120°C (250°F).
2. 2.
   Line a baking sheet with parchment paper.
3. 3.
   In a clean, dry mixing bowl, whisk the egg whites until soft peaks form.
4. 4.
   Gradually add the superfine sugar, cornstarch, vinegar, and vanilla extract while continuing to whisk until stiff peaks form.
5. 5.
   Spoon the meringue onto the prepared baking sheet, shaping it into a round disc with slightly raised edges.
6. 6.
   Bake for 1 hour and 30 minutes, or until the meringue is crisp and dry.
7. 7.
   Turn off the oven and leave the meringue inside to cool completely.
8. 8.
   In a separate bowl, whip the heavy cream and powdered sugar until soft peaks form.
9. 9.
   Carefully transfer the cooled meringue to a serving platter.
10. 10.
    Spread the whipped cream over the meringue, creating a well in the center.
11. 11.
    Arrange the fresh berries on top of the cream.
12. 12.
    Garnish with edible flowers for an elegant touch.
13. 13.
    Serve immediately and enjoy!

Treat your ingredients with care...

• Egg whites — Ensure that there are no traces of egg yolk in the whites, as even a small amount can prevent proper whipping.
• Superfine sugar — If you can't find superfine sugar, you can make your own by pulsing granulated sugar in a food processor until fine.
• Cornstarch — Cornstarch helps create a crisp exterior while keeping the inside of the meringue soft and marshmallow-like.
• Heavy cream — Chill the cream and the mixing bowl in the refrigerator before whipping to achieve the best results.
• Fresh berries — Use ripe and vibrant berries for the best flavor and presentation.

Tips & Tricks

• To achieve a crisp meringue, make sure the egg whites are at room temperature before whisking.
• Avoid making the meringue on a humid day, as moisture in the air can affect its texture.
• Allow the meringue to cool completely in the oven to prevent it from collapsing.
• For an extra touch of luxury, drizzle the finished Pavlova with a high-quality chocolate sauce.
• Experiment with different combinations of fresh fruits and edible flowers to create your own unique presentation.

Serving advice

Serve the Haute Cuisine Pavlova immediately after assembling to ensure the meringue remains crisp. Use a sharp knife to cut into individual portions, allowing the cream and berries to spill out enticingly. Pair with a glass of champagne or a delicate white wine to enhance the elegant experience.

Presentation advice

To present the Haute Cuisine Pavlova in a visually stunning way, place it on a large, elegant platter. Dust the meringue with a sprinkle of powdered sugar for an added touch of sophistication. Arrange the fresh berries and edible flowers artfully on top, creating a vibrant and enticing display.