Professional

Ivoire, Peach, Apricot and Verbena Pavlova

Made with Ivoire 35%

AN ORIGINAL RECIPE BY L’École Valrhona

4 steps

Recipe Step by Step

Step01

APRICOT CONFIT

10g Sugar
2g Pectin NH
95g Apricot purée
5g Lemon juice

Mix the sugar with the pectin. Incorporate the mixture into the apricot purée.
Bring to a boil, then add the lemon juice.
Pour the confit into a 14cm ring.
Leave in the freezer for at least one night.
Step02

RED-FLESHED PEACH GEL

10g Sugar
1g Pectin NH
160g Red-fleshed peach purée
10g Lemon juice

Mix the sugar with the pectin. Incorporate this mixture into the red-fleshed peach purée.
Bring to a boil, then add the lemon juice.
Store in a container with a flat base and cover the surface of the red-fleshed peach gel with plastic wrap.
Leave to chill in the refrigerator overnight.
Step03

IVOIRE 35% & VERBENA REASONABLE INDULGENCE WHIPPED GANACHE

170g Water
2g Dried verbena
7g Potato starch or cornstarch
2g Gelatin
115g Ivoire 35%
100g Heavy cream 36%

Infuse the cold water and verbena in the refrigerator for at least 12 hours.
Strain the infused water, then bring 150g to a boil. Mix the remaining 20g of water with the potato starch.
Combine some of the hot water with the water and starch mixture and mix them together. Put all the ingredients in a cooking appliance and bring them to a boil, stirring all the while.
Add the bloomed gelatin and mix.
Slowly pour the mixture onto the partially melted Ivoire 35% chocolate, using a spatula to emulsify them together.
Blend with an immersion blender as soon as possible until perfectly emulsified, then add the chilled cream and blend again.
Leave to set in the refrigerator, ideally for 12 hours at 40°F (4°C).
Step04

MERINGUE

45g Egg whites
95g Sugar
4g White vinegar
4g Potato starch

Beat the egg whites and sugar at medium speed in a stand mixer until stiff peaks form.
Gently fold the white vinegar and potato starch into the meringue using a spatula.
Spread the meringue into a 14cm ring. Remove the ring and bake at 230°F (110°C) for approx. 2 hours and 30 minutes

Assembly and finishing

Use the medium speed setting on a stand mixer to whip the ganache until stiff peaks form.
Then add the red-fleshed peach gel, stirring it in to create a marbled look, and store it in the refrigerator.
Turn out the apricot confit and put it on the meringue. Fill the holes with a small amount of ganache to make an even circle.
Leave in the freezer for 30 minutes.
Put the whipped ganache in a piping bag with a basketweave nozzle.
Get the pavlova, then pipe some lines of ganache all over it from bottom to top, taking care to slightly overlap each line with the previous one.
Use the smooth side of the nozzle on the top of the pavlova.
Then add the shiso leaves to the ganache and serve straightaway. You can put some sliced peaches and apricots on top.