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
- Preheat the oven to 250°F (120°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, beat the egg whites with an electric mixer until soft peaks form.
- Gradually add the granulated sugar, one tablespoon at a time, beating until stiff peaks form and the mixture is glossy.
- Beat in the vanilla extract, then gently fold in the white vinegar and cornstarch.
- 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.
- 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
- In a saucepan, combine the black currant puree, granulated sugar, egg yolks, heavy cream, and cornstarch.
- Cook over medium heat, whisking constantly until the mixture thickens and comes to a boil.
- Remove from heat and whisk in the vanilla extract.
- 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
- In a small saucepan, combine the black currants, granulated sugar, and lemon juice.
- Cook over medium heat, stirring occasionally, until the currants break down and the mixture thickens, about 10-15 minutes.
- Let the compote cool completely.
4. Prepare the Dark Chocolate Ganache
- In a small saucepan, heat the heavy cream over medium heat until it begins to simmer.
- Remove from heat and add the chopped dark chocolate. Let it sit for a minute, then whisk until smooth.
- Let the ganache cool slightly until it thickens to a pourable consistency.
5. Prepare the Chantilly Cream
- In a mixing bowl, beat the cold heavy cream with an electric mixer until it begins to thicken.
- Add the powdered sugar and vanilla extract, and continue to beat until soft peaks form.
6. Assemble the Dessert
- Place the cooled Pavlova on a serving plate.
- Spoon the black currant custard into the center of the Pavlova.
- Drizzle the dark chocolate ganache over the custard.
- Top with the black currant compote.
- Finish with a dollop of Chantilly cream.
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