deZaan Cocoa and Cherry Pavlova
Cocoa and Cherry Pavlova made with with deZaan True Gold
Course: Dessert
Cuisine: New Zealand
Keyword: Pavlova
Stand mixer
Utensils
piping bag
Silicon mat
stove
Saucepan
Part 2: Milk Chocolate and Cocoa Whipped Ganache
Part 3: Cherry Compote
- 200 g Pitted fresh cherries
- 50 g Granulated sugar
- 50 g Brandy
- 1 tsp Orange zest
Part 1: Method
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: Method
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: 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.