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Recipe
Molecular Gastronomy Pavlova
The Whimsical Cloud: Molecular Gastronomy Pavlova
4.8 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.
Metadata
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.
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200g (7 oz) egg whites 200g (7 oz) egg whites
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200g (7 oz) caster sugar 200g (7 oz) caster sugar
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100g (3.5 oz) glucose powder 100g (3.5 oz) glucose powder
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5g (0.2 oz) cream of tartar 5g (0.2 oz) cream of tartar
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10g (0.4 oz) freeze-dried fruit powder (flavor of your choice) 10g (0.4 oz) freeze-dried fruit powder (flavor of your choice)
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10g (0.4 oz) edible flowers (for garnish) 10g (0.4 oz) edible flowers (for garnish)
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Liquid nitrogen (for freezing) Liquid nitrogen (for freezing)
Nutrition
- Calories (kcal / KJ): 250 kcal / 1046 KJ
- Fat: 0g (0g saturated)
- Carbohydrates: 60g (55g sugars)
- Protein: 5g
- Fiber: 0g
- Salt: 0g
Preparation
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1.In a stand mixer, whisk the egg whites until foamy.
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2.Gradually add the caster sugar and cream of tartar while continuing to whisk until stiff peaks form.
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3.Sift in the glucose powder and freeze-dried fruit powder. Gently fold until well combined.
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4.Transfer the mixture into a piping bag fitted with a large round nozzle.
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5.Pipe small meringue droplets onto a silicone mat.
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6.Using a syringe, carefully drop liquid nitrogen onto each meringue droplet to freeze them instantly.
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7.Once frozen, remove the meringue droplets from the liquid nitrogen and arrange them on a serving plate.
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8.Garnish with edible flowers for an elegant touch.
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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.
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