With Pistachio Crumb, Raspberry Coulis & Chocolate Bavarois
PAVLOVA - INGREDIENTS
4 egg whites
5g white vinegar
35g caster sugar
12g caster sugar
Beat eggs whites until stiff.
Whisk in the cornflour, vinegar and the 35 grams of caster sugar. Beat until smooth.
Fold in the 12 grams of caster sugar.
Line a Swiss roll tin (350mm x 220mm) with silicon paper.
Fill with the pavlova mixture and bake at 190°C for approximately 5 minutes until the top is lightly brown.
Turn out onto greaseproof paper sprinkled with toasted coconut.
Allow the pavlova to cool slightly then spread with the Barker’s Professional Peach & Passionfruit Patisserie Filling. Then roll up and place into the refrigerator for 30 minutes to set.
PISTACHIO CRUMB - INGREDIENTS
75g caster sugar
45g plain flour
50g ground pistachios
Rub the butter into the sieved dry ingredients until it forms a sandy texture.
Spread the crumble over a lined baking tray and bake at 160°C until light golden.
CHOCOLATE BAVAROIS - INGREDIENTS
50g caster sugar
2 each yolks
8g powdered gelatine
25g water (cold)
90g dark couverture
Hydrate the gelatine with the cold water and allow it to bloom.
Prepare the sauce Anglaise.
Add the hydrated gelatine into the hot Anglaise to dissolve completely.
Add the chopped chocolate into the warm Anglaise and stir to melt through.
Pass the mixture through a fine sieve. Allow this to cool down (but not set) before gently folding in the cream.
Pour into moulds and place into the freezer to set. Once frozen remove from moulds.
Decorate with Barker’s Professional Raspberry Coulis.