Pavlova Cherrymome®

1/ French meringue

Ingredients

• Egg whites : 208 g
• Caster sugar : 208 g
• Icing sugar : 156 g
• Potato flour : 32 g

Instructions

Heat the egg whites and granulated sugar in a double boiler to 55 °C (131 °F), then whisk at medium speed. Gently fold in the sifted icing sugar and potato starch by hand. Pipe the mixture into small, round cloud shapes.
Bake for 3 hours 30 minutes at 75 °C (167 °F) with the fan on low. Once baked, turn off the oven and leave the door slightly open.

2/ Cherrymome® crémeux

Ingredients

• Fruit'Puree Cherrymome ® : 87 g
• Vanilla seeds : 0,5 g
• Caster sugar : 34 g
• Whole eggs : 110 g
• Cream powder : 3 g
• Gelatin mass : 5,5 g
• Butter : 43 g

Instructions

Cook Cherrymone®, the vanilla seeds, the granulated sugar, the eggs, and the custard powder like a pastry cream. Add the gelatin mixture after it comes to a boil. Add the butter. Pour into half-sphere molds. Freeze, 15 g per half-sphere.

3/ Cherrymome® confit

Ingredients

• Fruit'Puree Cherrymome ® : 320 g
• Glucose syrup : 31 g
• Caster sugar : 43 g
• NH pectin : 15 g
• Fruit'Puree Lemon : 50 g

Instructions

Heat Cherrymone®, then add the sugar-pectin mixture before the temperature reaches 40 °C (104 °F). Boil for 30 seconds. Refrigerate for 24 hours. Blend with an immersion blender or food processor until smooth. Pipe into the pavlova.

4/ Mascarpone chantilly

Ingredients

• Cream 35% : 524 g
• Caster sugar : 65 g
• Vanilla seeds : 1 g
• Mascapone cheese : 130 g
• Gelatin mass : 21 g

Instructions

Bring the cream and vanilla seeds to a boil. Once boiling, pour over the mascarpone and gelatin mixture. Blend for 1 minute. Refrigerate for 24 hours before using. Pipe 50 g per pavlova.

5/ Assembly

Instructions

Place the Cherrymome® confit inside the meringue. Top with the Cherrymome® cream. Cover with vanilla whipped cream. Decorate with raspberries cut into quarters. Add gold leaf.