Vanilla and Chocolate Pavlova

Classic Cakes

A pavlova that combines the lightness of a crunchy meringue with the creaminess of a white and dark chocolate foam

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Components

1. Meringue Pavlova

500 g	Egg whites
1000 g	Icing Sugar
90 g	Corn-starch
10 g	Salt
q.b.	Vanilla

Mix the egg whites with the sugar and heat it all in the microwave to a temperature of 40°C. Whisk at a medium speed, stopping before the formation of a firm structure. Once a peak has been formed, add the sieved starch. Bake at a temperature of 100°C with the door slightly ajar (or open valve) per one and a half hours for the single-portions.

2. Giada inverse foam

1500 g	35% Cream
800 g	Giada White Chocolate
14 g	Isinglass
70 g	Water

Heat the cream, add the softened insinglass and chocolate. Emulsify and place in the fridge. Whisk up as needed.

3. Raspberry and Vanilla Insert

1000 g	Raspberry Puree
2	Vanilla Pods
200 g	Sugar
50 g	Sugar
18 g	NH 325 H95 Pectin
1 g	Agar Agar
30 g	Lemon juice
10 g	Isinglass
50 g	Water

Heat the strawberries with the first part of sugar, lemon juice and vanilla. At the same time, mix the pectin with the sugar and pour over the warm raspberry mixture, whisking to avoid the formation of clumps. Continue to cook until reaching the required thickness, soften the isinglass with cold water and add.

4. Chimelb Inverse Foam