Pomegranate Pavlova
The Pomegranate Pavlova offers a visually stunning dessert, and a harmonious taste that is sure to impress. The combination of the crisp pavlova, creamy ganache and refreshing pomegranate results in a treat that can be served all year round.
Ingredients
| general.ingredients.name | general.ingredients.amount |
|---|---|
| cream 35% | 750g |
| invert sugar | 80g |
| white chocolate | 50g |
| gelatine mass | 60g |
| vanilla pod | 1 |
| Ova blanca | 500g |
| water | 200g |
| lemon puree | 50g |
| frozen pomegranate | QS |
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Ganache montée vanille
250g cream 35% - 80g invert sugar - 50g white chocolate - 60g gelatine mass - 500g cream 35% - 1 vanilla pod
METHOD. Heat the cream (250g) and invert sugar until 70°C. Dissolve the gelatine mass in the hot mixture. Pour on top of the white chocolate and make an emulsion with a hand blender. Add the rest of the cold liquid cream (500g) while blending. Store overnight in the fridge.
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Pavlova
500g Ova blanca - 200g water - 50g lemon puree
METHOD. Whip all ingredients for 5min. Pipe on a silicone mat and bake at 70°C for 4h.
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Assemblage
METHOD. Pipe the ganache montée onto the pavlova. Decorate with frozen pomegranate.
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