Taste

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.

Assembly:

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.