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Meghan’s Fine Dining Deconstructed Pavlova

Deconstructed Pavlova

Recipe by: Meghan Mavrodaris
See more of Meghan’s creations: instagram.com/coconut_lime_catering

Custard Cremeaux

1 cup sugar 
8 eggs yolks  
Pinch of salt 
2 cups heavy cream 
1 1/2 TBS gelatine 
4 TBS water

Method:

  1. In a large bowl beat sugar, egg yolks and salt/ set aside
  2. In a small bowl mix gelatin and water, set for 5 minutes then melt in a microwave for 15 seconds, add gelatin to egg mixture and stir.
  3. In a sauce pan bring cream and vanilla to an almost boil. Temper into egg mixture and blend, return to pan and cool to 80 degrees.
  4. Pour through a strainer and chill in moulds for 4 hours

Meringues

4 egg whites 
250 grams caster sugar 
5 ml white balsamic vinegar 
5 ml vanilla essence 

Method:

  1. Beat egg whites until soft peaks, then slowly add the caster sugar slowly while beating
  2. Add vinegar and vanilla essence once sugar is added.
  3. Pipe on prepared pans and bake for 45min @ 140 degrees

Berry Coulis

200 grams blue berries 
200 grams strawberries 
200 grams raspberries 
Lemon juice to taste

Method:

  1. Cook with a small amount of water until soft . Add lemon juice and sugar to taste.
  2. Let it cool