Recipe created collaboratively with @alexthabard and @tamaksud

This is the result of two complementary research projects

which is in line with current trends, on the one hand "less sugary pastries"

and on the other hand, "vegan pastries".
In collaboration with @natsucofficial and @yumgofood

Recipe for approximately 8 Pavlovas

For French meringue:
130g of "Yumgo" White
130g of "Natsuc" sugar
70g of cornstarch
60g of blended "Natsuc"
QS Grated coconut

Whisk the "Yumgo" egg whites until stiff peaks form, then add the "Natsuc" in 3 stages.
Once whipped, incorporate the sugar mixed with the cornflour.
Poach on a 4.5cm half-sphere flexipan, sprinkle with grated coconut.

Bake for 1 hour 30 minutes at 100°C, hollow out the meringue shell to obtain a very thin shell.

Reheat for 1 hour 30 minutes at 100°C.

For the exotic compote:
5 grams of water
15 grams of "Natsuc"
50g of "Alphonso Ponthier Mango" puree
6 grams of "Natsuc"
2.5 g Pectin NH Coating
50g of cubed banana
50g of diced mango
50g of pineapple cubes
5 grams of lime juice

Make a caramel with the water and Natsuc. Deglaze with the mashed potatoes.

then add the Natsuc and the NH Nappage pectin.

Bring to a boil and pour over the cubed fruit, which has been previously mixed with lemon juice.
Mold into a 4.5cm hemisphere.

For the vanilla mousse:
160g of plant-based cream
80g of soy milk
20g of cocoa butter
25g of Natsuc
5g Pectin NH325
2 Bourbon vanilla pods
280g of whipped plant-based cream

Heat the plant-based cream and soy milk,

Infuse the vanilla for 15 minutes and heat to 70°C, incorporate the pectin with the Natsuc and bring to a boil.

Pour over the cocoa butter and blend everything together.

Allow to cool for 24 hours. Smooth the cream and incorporate the whipped plant-based cream.

Assembly :
Fill the meringue shell with the vanilla mousse and insert the exotic compote.

Poach a nice peak on top, and decorate with slices of mango, fresh coconut and vene cress.