By Steve Thiery
Ingredients
Pavlova Base Meringue
- Eggs White 300
- White Sugar 300
- Icing Sugar 300
Mango, pepper and ginger compote
- Mangi Puree 1000
- White Sugar 100
- pectin NH 16
- fresh ginger 5
- Fresh Mango cubes 500
- Black pepper 3
40% Chantilly cream
- Candia Professional Signature Gourmet Cream 40% 1000
- Icing Sugar 80
- Vanilla Pods 1
Pavlova Base Meringue
🍦 PROCESS – FRENCH MERINGUE
Whisk the egg whites on medium speed until foamy.
Add the caster sugar gradually, in several additions, while continuing to whisk.
Increase the speed and tighten the whites until the meringue is firm, smooth and glossy.
Pipe into the desired shape.
Bake at low temperature, 80°C fan 2, for at least 1 h
Leave to cool at room temperature before use.
Mango, pepper and ginger compote
🥭 PROCESS – MANGO & GINGER COMPOTE (MOULDED)
Mix the caster sugar with the NH pectin to avoid lumps.
Heat the pear purée with the fresh ginger to around 40–50°C.
Sprinkle in the sugar and pectin mixture while stirring.
Bring to the boil and keep at a gentle boil for a few seconds to activate the pectin.
Add the fresh mango cubes and fold in gently.
Blend very lightly if needed, depending on the texture wanted (with or without pieces).
Pour straight away into half-sphere moulds.
Leave to set in the fridge, then freeze for a clean unmoulding.
40% Chantilly cream
🍦 PROCESS – VANILLA CHANTILLY CREAM
Scrape the vanilla pod and add it to the Candia 35% cream.
Add the icing sugar and stir.
Leave to infuse in the fridge for at least 2 hours to develop the aroma.
Whip the cream on medium speed until supple, smooth and airy.
Use straight away or keep refrigerated.
RECIPE INSTRUCTIONS
Assembly
🥭 Mango Pavlova assembly
Pipe the meringue into half-sphere moulds to form an even shell
Bake at 90°C for 2 h, then leave to dry out completely
Unmould carefully, then coat the inside lightly with white chocolate to protect it from moisture
Pipe a thin layer of vanilla Chantilly cream into the base
Add the spiced mango compote and press lightly to fill it well
Pipe the vanilla Chantilly in small even domes with a plain nozzle, covering the whole surface
Place a few fresh mango cubes in the centre
Finish with an edible flower petal
The Chef's Signature Touch
Whip the 40% cream slightly under-aerated: it will reach the right texture on its own in the piping bag, for clean, precise piping
