Blueberry Pavlova | DFI Foodservice

Ingredients

• 263 g Egg Whites
• 500 g Domino® or C&H® Granulated Sugar
• 50 g Cornstarch
• 50 g White Balsamic
• 1530 g Domino® or C&H® Granulated Sugar
• 3240 g Heavy Cream
• 720 g Lemon Juice, strained
• 168 g Yuzu Juice, strained
• 1000 g Blueberries
• 420 g Domino® or C&H® Granulated Sugar
• 80 g Cornstarch
• 80 g Water
• 100 g Lemon Juice
• 200 g Tapioca Maltodextrin
• 100 g Freeze Dried Blueberries
• 90 g Lemon Juice
• 3 each Egg Yolks
• 2 each Eggs
• 55 g Domino® or C&H® Granulated Sugar
• 100 g Butter, at room temperature
• 3 g Citric Acid