Part 1: Pavlova
Ingredients
Method- 160g Egg Whites
- 200g Granulated Sugar
- 25g deZaan True Gold Cocoa Powder
- 2g Corn Starch
- 5g White Vinegar
- 4g Cream of Tartar
- 4g Vanilla Extract
- Mix granulated sugar and cocoa powder.
- In a stand mixer fitted with a whisk attachment, start whipping egg whites. When fluffy, start adding sugar mix.
- Let whip for a few seconds and add cream of tartar followed by corn starch.
- Keep whipping and add the white vinegar and vanilla extract until stiff pick.
- Pipe over a silicon mat and bake at 260ºF for 1.5 to 2 hours.
Part 2: Milk chocolate and cocoa whipped ganache
Ingredients
Method- 100g Milk Chocolate
- 20g Cocoa Butter
- 80g deZaan True Gold Cocoa Powder
- 50g Glucose Syrup
- 115g Heavy Cream
- 2.5g Silver Gelatin
- 200g Heavy Cream (cold)
- Soak the gelatin in ice water
- In a small pot, bring first part of cream, cocoa powder and glucose to simmer.
- Add gelatin and stir to dissolve.
- Pour over chocolate and emulsify until smooth.
- Add second part of cream and emulsify with the help of a hand blender and finally set in the cooler.
Part 3: Cherry Compote
Ingredients
Method- 200g Pitted Fresh Cherries
- 50g Granulated Sugar
- 50g Brandy
- 1 ea orange zest
- Bring all ingredients to a boil in a saucepan.
- Reduce heat to medium-low. Simmer until cherries are softened.
- Take the cherries out from the saucepan and leave the juices on medium heat until thick.
- Pour reduced syrup over cherries and allow it to cool down.
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