Cocoa Strawberry Shiso Pavlova
A fresh and light strawberry and cocoa pavlova finished with slight hints of shiso.
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Cooking tools:
- Food processor
- Piping bag
- Immersion blender
- Hand mixer
- Whisk
- Sifter
- Fine-mesh sieve
- Kitchen scale
- Saucepan
- Baking sheet
- Oven
- Candy mold
- Airtight container
- Refrigerator
- Mixing bowl
- Spatula
- Chef's knife
- Cutting board
- Measuring cup
- Spoon
- Plate
Ingredients
- 150g Granulated Sugar
- 30g deZaan Rose Blush Cocoa Powder
- 160g Egg Whites
- 4g Cream of Tartar
- 50g Sugar
- 10g Agar Agar
- 500g Strawberry Purée
- 100g Water
- 50g Lime Juice
- 2 Large Green Shiso Leaves (chopped)
- 450g Fresh Strawberries (chopped)
- 404g Cream 35% (quantity 1)
- 66g Granulated Sugar
- 12g Butter Chips
- 15g deZaan Rose Blush Cocoa Powder
- 6g Gelatin
- 504g Cream 35% (quantity 2)
- 500g Water
- 2g Dried Purple Shiso
- 2g Gelatin
- 2 Quantities of Cocoa Whipped Ganache (molded into 6cm diameter silicone discs)
- Fresh Strawberries (for decoration)
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