Citrus Pavlova by Angel R. Betancourt | Pastry Arts
Angel R. Betancourt shares his Citrus Pavlova recipe which is comprised of Lime-Yuzu Cream, Passion Fruit Espuma, Mango Fluid Gel and Coconut Oil Powder.
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Cooking tools:
- Stand mixer
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- Blender
- Food processor
- Double boiler
- Silicone baking mat
- Piping bag
- Kitchen scale
- Oven
- Refrigerator
- Baking sheet
- Whisk
- Mixing bowl
- Wooden spoon
- Spatula
- Chef's knife
- Cutting board
- Plate
Ingredients
- 120 g egg whites
- 200 g confectioners’ sugar
- 15 g white vinegar
- 10 g cornstarch
- 205 g lime juice
- 100 g yuzu juice
- 433 g granulated sugar
- 333 g whole eggs
- 605 g cold butter, diced
- 250 g passion fruit puree
- 150 g granulated sugar
- 50 g water
- 5 g Versawhip 600k
- 4 g xanthan gum
- 5 g agar agar
- 500 g mango puree
- 2 g citric acid
- 120 g coconut oil
- 80 g maltodextrin
- 10 g anti-humidity snow sugar
- 2 g fine salt
- Diced fresh pineapple
- Diced kiwi
- Edible flowers
- Micro greens
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