Recipe made with four hands with @alexthabard and @tamaksud
This is the result of two complementary study projects, on one hand "sweet pastry"
and on the other hand, "vegan pastry".
In collaboration with @natsucofficial and @yumgofood
Recipe for about 8 Pavlovas
For the French meringue:
130 gr of White "Yumgo"
130 gr of "Natsuc" Sugar
70 gr cornstarch
60 gr of "Natsuc" mixed
QS Grated coconut
Whisk the “Yumgo” egg whites, add the “Natsuc” in 3 batches.
Once assembled, stir in the sugar mixed with the starch.
Poach on a 4.5 cm half-sphere flex pan, sprinkle with grated coconut.
Bake 1h30 at 100 ° C, empty the meringue shell to obtain a very fine shell.
Again 1:30 to 100 ° C.
For the exotic compote:
5 gr of water
15 gr of "Natsuc"
50 gr of “Mango Alphonso Ponthier” puree
6 gr of "Natsuc"
2.5 gr Pectin Nh Topping
50 gr of Banana cube
50 gr of Mango cube
50 gr of Pineapple cube
5 gr lime juice
Make a caramel with water and Natsuc. Deglaze with the puree,
Add Natsuc and pectin Nh Topping.
Give a broth and pour over the cubed fruit previously mixed with lemon juice.
Mold in a 4.5cm half-sphere.
For the vanilla mousse:
160 gr of vegetable cream
80 gr soymilk
20 gr cocoa butter
25 gr of Natsuc
5 gr Pectin NH325
2 Bourbon vanilla pods
280 gr of mounted vegetable cream
Heat the vegetable cream and the soymilk,
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 mix everything.
Let cool 24 hours. Smooth the cream and incorporate the whipped vegetable cream.
Garnish the meringue shell with the vanilla mousse and insert the exotic compote.
Poach a nice tip on the top, and decorate with mango strips, fresh coconut and vene cress.
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