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Recipe Category / Sweets / Desserts

White chocolate and berry pavlova

White chocolate and berry pavlova

Method

For the meringue

  • Preheat the oven to 100ο C (210ο F) set to fan.
  • In a mixer’s bowl add the egg whites, salt, vanilla, and beat them with the whisk attachment, until fluffy.
  • Add the granulated sugar in 10 batches and wait for the mixture to become fluffy.
  • As soon as the mixture is ready, add the icing sugar, and beat for 10 more seconds until your mixture is homogenized.
  • Put the mixture in a pastry bag and shape the meringues in a baking pan.
  • Bake them for 2 hours.

For the ganache

  • In a bowl with cold water add the gelatin sheets for 5 minutes, to soften.
  • In a pot add the 220 g of the heavy cream, glucose, vanilla extract, and place them over medium heat. As soon as they boil, add the soaked gelatin and mix until it is dissolved.
  • Add the pot’s mixture into the melted white couverture and mix well with an immersion blender. Add the rest of the heavy cream and homogenize. Refrigerate for 8 hours.
  • Transfer the mixture into the mixer’s bowl and beat with the whisk attachment for about 30 seconds, until fluffy.
  • Add the ganache into the pastry bag and fill the meringues. 
  • Serve with fresh berries (strawberries, raspberries, blackberries, blueberries), melted milk chocolate couverture, and mint leaves.
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