White Chocolate Pavlova with mixed berries
This elegant white chocolate pavlova with mixed berries, finished with a refreshing berry soup makes for a spectacular dessert.
Equipment
- hand blender or kitchen aid
- stainless steel mixing bowls
- sieve
- small pot
Ingredients
for the white chocolate mousse
- 150 gram white chocolate
- 2 egg whites
- 1 teaspoon vanilla essence
- 125 milliliter heavy whipping cream
- 2 teaspoon caster sugar
for the berry soup
- 300 gram mixed berries fresh or frozen
- 1 lemon peel and juice from half a lemon
- 4 mint sprigs keep leaves for decoration
- 2 star anis
- ¼ teaspoon sumac powder
- ¼ teaspoon vanilla essence
- 2 tablespoon caster sugar
- 500 milliliter water
for plate up
- 90 gram raspberries
- 90 gram blueberries
- 250 gram strawberries
- 12 meringue drops
- 12 meringue shards
- ¼ teaspoon sumac powder
Instructions
for the white chocolate mousse
- Use a hand blender or kitchen aid to mix the cream and vanilla essence until stiff peaks form. Set aside in the fridge.
- Combine the egg whites with the sugar using a hand blender until stiff peaks for. Set aside in the fridge.
- Melt the white chocolate in a stainless steel bowl over a pot of lightly simmering water. Once the chocolate has melted set aside and let cool down for 5 minutes at room temperature.
- Add a small amount of whipped egg whites to the chocolate mousse and combine well. Add the remaining whites.
- Now fold the whipped cream carefully under the chocolate mixture. Place in a deep insert and cover with cling film. Let set in the fridge for at least 2 hours.
for the berry soup
- Depending on size cut the berries in halves or in quarters. Use a wide pot to combine the mixed berries, lemon peel and lemon juice, mint stems, star anis, sumac powder, vanilla essence, sugar and water.
- Bring to boil and reduce the heat to a light simmer. Cook for 15 minutes and strain through a fine sieve. In order to get a thick consistency soup, press the pulp of the berries with a ladle through the sieve when straining.
- Place the berry soup in the fridge to cool down, the soup should be served chilled.
for the garnish and plate up
- Cut the strawberries into quarters. In a bowl mix the strawberries, blueberries and raspberries.
- In a wide bowl place the mixed berries in a circle leaving space in the middle. Use your thumb to push down the meringue drops breaking them lightly. Place three meringue drops in the centre per plate.
- to make white chocolate mousse quenelle, use a tablespoon. Heat it under running hot water and dry with a kitchen towel. Now make a large round quenelle shape from the white chocolate mousse and place on top of the meringue drops.
- Decorate the mixed berries with a few mint leaves. Sprinkle the meringue shards with sumac powder and place three shards per plate against the chocolate mousse (covering it).
- Serve the berry soup on the side and pour into the bowl at the table. Alternatively you can pour the soup directly into the bowls before serving. Either ways serve immediately to avoid the meringue turning soggy.