Molecular Gastronomy Pavlova

Recipe

Molecular Gastronomy Pavlova

The Whimsical Cloud: Molecular Gastronomy Pavlova

4.5 out of 5

In the realm of molecular gastronomy, we reimagine the classic Australian/New Zealand dessert, Pavlova. This avant-garde interpretation of Pavlova takes the traditional meringue and transforms it into a whimsical cloud-like creation. With the use of innovative techniques and unexpected flavors, this Molecular Gastronomy Pavlova will take your taste buds on a journey like no other.

Jan Dec
Dessert› Cake› Pavlova
Oceanic cuisine› Australasian cuisine› New Zealand cuisine
Cuisine styles› Molecular gastronomy

Preparation time

30 minutes

Cooking time

None (requires freezing with liquid nitrogen)

Total time

30 minutes

Yields

4 servings

Preparation difficulty

Medium

Suitable for

Vegetarian, Gluten-free, Nut-free, Dairy-free, Vegan (if using vegan-friendly glucose powder)

Allergens

Eggs

Not suitable for

Paleo, Keto, Low-carb, High-protein, High-fat

Ingredients

While the original Pavlova is known for its crisp meringue shell and soft, marshmallow-like interior, the Molecular Gastronomy Pavlova pushes the boundaries of texture and flavor. By incorporating modern culinary techniques, we create a meringue that is light as air and melts in your mouth. Additionally, we introduce unique flavor combinations and unexpected elements to elevate the dish to a new level of gastronomic delight. We alse have the original recipe for Pavlova, so you can check it out.

Nutrition

  • Calories (kcal / KJ): 250 kcal / 1046 KJ
  • Fat: 0g (0g saturated)
  • Carbohydrates: 60g (55g sugars)
  • Protein: 5g
  • Fiber: 0g
  • Salt: 0g

Preparation

  1. 1.
    In a stand mixer, whisk the egg whites until foamy.
  2. 2.
    Gradually add the caster sugar and cream of tartar while continuing to whisk until stiff peaks form.
  3. 3.
    Sift in the glucose powder and freeze-dried fruit powder. Gently fold until well combined.
  4. 4.
    Transfer the mixture into a piping bag fitted with a large round nozzle.
  5. 5.
    Pipe small meringue droplets onto a silicone mat.
  6. 6.
    Using a syringe, carefully drop liquid nitrogen onto each meringue droplet to freeze them instantly.
  7. 7.
    Once frozen, remove the meringue droplets from the liquid nitrogen and arrange them on a serving plate.
  8. 8.
    Garnish with edible flowers for an elegant touch.
  9. 9.
    Serve immediately and enjoy the ethereal experience of Molecular Gastronomy Pavlova.

Treat your ingredients with care...

  • Egg whites — Ensure that there are no traces of yolk in the egg whites, as even a small amount can prevent proper meringue formation.
  • Glucose powder — Use a kitchen scale to measure the exact amount of glucose powder for precise results.
  • Freeze-dried fruit powder — Experiment with different flavors such as strawberry, raspberry, or passion fruit to add a burst of fruity essence to the meringue.

Tips & Tricks

  • To achieve the lightest and fluffiest meringue, make sure all equipment used is clean and free from any grease.
  • When piping the meringue droplets, vary the sizes for an interesting visual effect.
  • Experiment with different edible flowers for a pop of color and added fragrance.

Serving advice

Serve the Molecular Gastronomy Pavlova as a standalone dessert to fully appreciate its unique texture and flavors. Encourage guests to savor each frozen meringue droplet individually for a delightful sensory experience.

Presentation advice

Arrange the frozen meringue droplets on a sleek, minimalist plate. Garnish with delicate edible flowers to create an elegant and visually stunning presentation.

More recipes...