Pavlova Revisited by Richard Hawke | Pastry Arts
Pavlova reimagined with tropical flavors by Richard Hawke: coconut, mango, passion fruit, and lime meringue.
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Cooking tools:
- Stand mixer
- Piping bag
- Blender
- Silicone baking mat
- Freezer container
- Kitchen scale
- Oven
- Refrigerator
- Freezer
- Saucepan
- Stove
- Mixing bowl
- Whisk
- Offset spatula
- Spoon
- Plate
Ingredients
- 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
- 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
- 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)
- Mango puree (Capfruit), as needed
- Fresh passion fruit
- Gold leaf
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