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EXOTIC PAVLOVA

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.

 

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