Since Pavlova is the national dessert of Australia – and I’m Australian – I thought it would be appropriate for me to present my own adaptation of this classic, giving a slightly different finish that is similar to that of a mille feuille. Normally in Australia, we decorate it with fresh berries and kiwi, but I decided to make a tropical version with coconut, mango and passion fruit.
Yield: about 10 servings
Lime Meringue
- 118 g water
- 4 g potato protein (Louis François)
- 2 g pea protein (Louis François)
- 1.2 g xanthan gum
- 0.8 g salt
- 240 g super-fine granulated sugar
- 34 g Souflix (Louis François)
- Vanilla pearl, to taste
- Lime zest, to taste
- Desiccated coconut, as needed
1. In the bowl of an electric mixer fitted with the whisk attachment, blend the water with the potato and pea proteins, xanthan gum and salt. Gradually add the sugar and whip to form a firm, creamy meringue. Finish by folding in the Souflix, and then vanilla pearl and lime zest to taste.
2. Spread onto a silicone baking mat to a thickenss of 0.12ʺ (3 mm), then sprinkle with some desiccated coconut and bake at 158˚F (70°C) for three hours with an open vent. Store in a dry place.
Coconut Ganache Aerienne
- 110 g cocoa butter
- 5 g liquid sunflower lecithin
- 720 g coconut puree (Capfruit)
- 80 g confectioners’ sugar
- 80 g inulin instant (Louis François)
- 5 g locust bean gum
- 1. Melt the cocoa butter with the lecithin to 104˚F (40°C).
2. Melt the puree to 104˚F (40°C), then add the cocoa butter mixture and then the confectioners’ sugar, instant inulin and locust bean gum, mixing well. Refrigerate for 24 hours.
3. In bowl of electric mixer fitted with the whisk attachment, whip the ganache for five minutes to form a firm, creamy mass. Transfer to a pastry bag fitted with a #10 tip until ready to use.
Mango Passion Fruit Sorbet
(Recipe for 1 Pacojet cannister)
- 163 g water
- 42 g super-fine granulated sugar
- 84 g glucose powder
- 28 g invert sugar
- 4.2 g Stab 2000 ice cream stabililzer (Louis François)
- 266 g mango puree (Capfruit)
- 112 g passion fruit puree (Capfruit)
- 1. Heat the water to 113˚F (45°C). Add the sugar, glucose powder, invert sugar and stabililzer and blend well. Heat to 185˚F (85˚C). Pour onto purees and blend well.
2. Fill a Pacojet cannister and freeze overnight.
3. Blend for service.
Mango Sauce
- Mango puree (Capfruit), as needed
1. Defrost puree and blend to form a homogeneous mass.
Plating
- Fresh passion fruit
- Gold leaf
1. Break off three irregular shards of meringue and pipe some whipped Coconut Ganache Aerienne down the length of one of the meringue pieces. Place a second meringue piece on top and repeat the process, finishing with a third, smaller meringue.
2. Pour a small amount of Mango Sauce onto a round plate and quickly hit it with a spoon to give a splash effect. Place the Pavlova on top. Garnish the plate with fresh passion fruit seeds, then arrange a quenelle of Mango Passion Fruit Sorbet alongside the dessert. Garnish with a small amount of gold leaf.
(This recipe appeared in the Spring 2024 issue of Pastry Arts Magazine)
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