Pavlova with Tangerine and Black Truffles
User Reviews
4.9
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Prep Time
20 mins
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Cook Time
2 hrs 30 mins
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Total Time
2 hrs 50 mins
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Servings
4 servings
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Course
Dessert
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Cuisine
International
Pavlova with Tangerine and Black Truffles
Description
The dessert is constructed by preparing a custard-like "creme pasteur" from egg yolks, sugar, starches, milk, and flavorings including vanilla and orange zest, set with gelatin and combined with whipped cream and yogurt. Separately, a Pavlova cream is made from whipped cream, mascarpone, patisserie cream, and sugar, which is folded into the custard mixture and whipped to a creamy consistency. The meringue is prepared with egg whites, sugar, and apple vinegar, whipped to stiff peaks and baked at a low temperature to form a crisp shell with a soft inside. The final assembly involves layering or piping the creamy filling over or within the meringue. While the recipe title mentions black truffles, the method does not specify how they are incorporated, suggesting they may be a garnish or folded into the cream.
Ingredients
Creme "pasteur":
- 6 gelatine sheets
- 100 g Whipped Cream
- 100 g yogurt
- 10 egg yolk
- 160 g sugar
- 20 g starch
- 60 g flour
- 1 l milk
- 100 g glucose
- 20 g vanilla
- 1 orange zest
- 20 g liquor
"Pavlova" cream:
- 200 g Whipped Cream
- 200 g mascarpone
- 200 g patisserie cream
- 20 g sugar
Merengue:
- 300 g egg white
- 450 g sugar
- 2 tbsp apple vinegar
Instructions
How to Make Creme „Patiseur”:
- In a mixing bowl mix together egg yolk, sugar, starch and flour.
- In a pot mix together milk, glucose, vanilla, orange žest and make it boil.
- Carefully stir in the yolk mix. Keep stirring on a low heat so it doesn’t burn, until a creamy consistency is formed. Cool it down.
- Make a whipped cream and mix it with plain yogurt.
- Melt gelatine sheets and stir into the cream.
- Mix together boiled cream and whipped-yogurt cream.
How to Make „Pavlova“ Cream:
- Mix together wipped cream, mascarpone and sugar.
- Stir into the „Patiseur“ cream and put it in the pastry bag.
How to Make Merengue:
- Preheat the oven to 70° C/ 158 ℉ and line a baking sheet with parchment paper.
- In a mixing bowl whip the egg whites until you can see traces of the whisk.
- Gradually add the sugar and whip to stiff, glossy peaks.
- Add 2 tablespoons of apple vinegar and whip 1 minute more.
- Transfer to a piping bag and pipe small drops round, approximately 6 on each meringue 3-4 cm (1 ½ - 2 inches) in diameter.
- Let bake for at least 2,5 hours in the oven. It should be dry and crispy.
- Cool it to room temperature. Crush any imperfect pieces for use in the plating of the dessert.
Fruits and walnuts:
- Use a seasonal fruits and on your choice. Cut them on small pieces. And caramelaized walnuts with honey.
How to Serve:
- Squeeze „Pavlova“ cream from the pastry bag in the middle of a plate.
- Put a meringue on top of the cream.
- Put a prepared fruit on top of the meringue.
- Then add the quenelle of raspberry sorbet.
- In the end you can sprinkle crushed meringue on top and sliced black truffle
Notes
User Reviews
Overall Rating
4.9
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