Vanilla Bean Pavlova

Here is a recipe for a vanilla bean Pavlova with a blackcurrant custard, blackcurrant compote, dark chocolate ganache, and Chantilly cream.

Equipment:

• Electric mixer with whisk attachment
• Large mixing bowls
• Measuring cups and spoons
• Parchment paper
• Baking sheet
• Saucepan
• Whisk
• Spatula
• Fine mesh sieve
• Small mixing bowls
• Knife and cutting board

Preparation and Cooking Times:

• Preparation Time: 30 minutes
• Cooking Time: 2 hours (including baking and cooling time for Pavlova)
• Total Time: 2 hours 30 minutes

Ingredients:

• For the Vanilla Bean Pavlova:
  • 4 large egg whites
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon white vinegar
  • 1 teaspoon cornstarch
• For the Black Currant Custard:
  • 1 cup black currant puree
  • 1/2 cup granulated sugar
  • 3 large egg yolks
  • 1/4 cup heavy cream
  • 2 tablespoons cornstarch
  • 1 teaspoon vanilla extract
• For the Black Currant Compote:
  • 1 cup fresh or frozen black currants
  • 1/4 cup granulated sugar
  • 1 tablespoon lemon juice
• For the Dark Chocolate Ganache:
  • 1/2 cup heavy cream
  • 4 oz dark chocolate, finely chopped
• For the Chantilly Cream:
  • 1 cup heavy cream, cold
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract

Preparation:

1. Prepare the Vanilla Bean Pavlova

1. Preheat the oven to 250°F (120°C). Line a baking sheet with parchment paper.
2. In a large mixing bowl, beat the egg whites with an electric mixer until soft peaks form.
3. Gradually add the granulated sugar, one tablespoon at a time, beating until stiff peaks form and the mixture is glossy.
4. Beat in the vanilla extract, then gently fold in the white vinegar and cornstarch.
5. Spoon the meringue onto the prepared baking sheet, shaping it into a circle about 8 inches in diameter and creating a slight well in the center.
6. Bake for 1.5 hours, then turn off the oven and let the Pavlova cool completely in the oven with the door slightly ajar.

2. Prepare the Black Currant Custard

1. In a saucepan, combine the black currant puree, granulated sugar, egg yolks, heavy cream, and cornstarch.
2. Cook over medium heat, whisking constantly until the mixture thickens and comes to a boil.
3. Remove from heat and whisk in the vanilla extract.
4. Strain the custard through a fine mesh sieve into a bowl to remove any lumps. Let it cool completely.

3. Prepare the Black Currant Compote

1. In a small saucepan, combine the black currants, granulated sugar, and lemon juice.
2. Cook over medium heat, stirring occasionally, until the currants break down and the mixture thickens, about 10-15 minutes.
3. Let the compote cool completely.

4. Prepare the Dark Chocolate Ganache

1. In a small saucepan, heat the heavy cream over medium heat until it begins to simmer.
2. Remove from heat and add the chopped dark chocolate. Let it sit for a minute, then whisk until smooth.
3. Let the ganache cool slightly until it thickens to a pourable consistency.

5. Prepare the Chantilly Cream

1. In a mixing bowl, beat the cold heavy cream with an electric mixer until it begins to thicken.
2. Add the powdered sugar and vanilla extract, and continue to beat until soft peaks form.

6. Assemble the Dessert

1. Place the cooled Pavlova on a serving plate.
2. Spoon the black currant custard into the center of the Pavlova.
3. Drizzle the dark chocolate ganache over the custard.
4. Top with the black currant compote.
5. Finish with a dollop of Chantilly cream.