Equipment
- Stand Mixer
- Utensils
- Piping Bag
- Silicone Baking Mat
- Stove/Oven
- Saucepan
Ingredients
Part 1: Pavlova
- 160 g Egg Whites
- 200 g Granulated Sugar
- 25 g deZaan Holland True Gold 20/22% Natural Cocoa Powder
- 2 g Corn Starch
- 5 g White Vinegar
- 4 g Cream of Tartar
- 4 g Vanilla Extract
Part 2: Milk Chocolate and Cocoa Whipped Ganache
- 100 g Callebaut 823 33.6% Milk Chocolate Callets
- 20 g Cacao Barry Mycryo Cocoa Butter
- 80 g deZaan Holland True Gold 20/22% Natural Cocoa Powder
- 50 g Allez Belgian Glucose Syrup
- 115 g Heavy Cream
- 2.5 g Silver Gelatin
- 200 g Heavy Cream ( cold )
Part 3: Cherry Compote
- 200 g Cherries
- 50 g Granulated Sugar
- 50 g Brandy
- 1 tsp Orange Zest
Instructions
Part 1: Method
- Mix granulated sugar and 25 g deZaan Holland True Gold 20/22% Natural 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 4 g Vanilla Extract until stiff pick.
- Pipe over a silicon mat and bake at 260ºF for 1.5 to 2 hours.
Part 2: Method
- Soak the gelatin in ice water.
- In a small pot, bring first part of cream, 80 g deZaan Holland True Gold 20/22% Natural Cocoa Powder and 50 g Allez Belgian Glucose Syrup to simmer.
- Add gelatin and stir to dissolve.
- Pour over mixture of 100 g Callebaut 823 33.6% Milk Chocolate Callets and 20 g Cacao Barry Mycryo Cocoa Butter; 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: Method and Assembly
- 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.