Valentine's Pavlova
with white chocolate mousse and pomegranate syrup
Ingredientes
Pink Pavlova
- 4 egg whites (at room temperature)
- a pinch of salt
- 140 g white sugar
- 140 g powdered sugar
- 2 tsp cornstarch
- 1 tsp white vinegar
- 1/2 tsp pink food coloring gel
White Chocolate Mousse
- 200 g white chocolate
- 400 ml heavy cream
Pomegranate Syrup (optional)
- 100 ml water
- 2 tbsp white sugar
- 1 tbsp lemon juice
- 1 tsp cornstarch
- seeds of half a pomegranate
Decoration
- 125 g raspberries
- a few white chocolate bonbons
Preparação
Pink Pavlova
- Grease a tray and line it with parchment paper. Preheat the oven to 200 º C.
- In the mixer, beat the egg whites with a pinch of salt until they reach stiff peaks.
- One spoonful at a time, add the sugar to the egg whites. Keep beating until it is fully incorporated, creating a meringue.
- Mix the powdered sugar with the cornstarch. Slowly add this mixture to the meringue, the same way you did in the previous step.
- Lastly, pour in the vinegar and the pink food coloring. Beat a little longer. The meringue should be completely smooth, without any bits of undissolved sugar.
- With a pencil, draw a circle of about 20 cm in diameter on the parchment paper.
- Using a spatula, transfer the meringue to the tray, using the circle as a guide. Smoothen the top of the pavlova.
- Place the tray in the oven and immediately lower the temperature to 100 º C. Bake for about 2 hours. Then, turn off the oven and let the pavlova cool down inside it for at least another 2 hours.
White Chocolate Mousse
- In a bowl, mix the white chocolate and 100 ml of the heavy cream. Melt in the microwave in 30 second intervals, mixing with a spatula in between, until the mixture is smooth and creamy. Set aside to cool down.
- In the meantime, beat the remaining heavy cream in the mixer, reaching soft peaks.
- Once the white chocolate has cooled down, slowly add it to the whipped cream with the mixer on low speed.
- Transfer the cream to a bowl and cover it with cling wrap. Place in the fridge for, at least, 2 hours.
Pomegranate Syrup (optional)
- Mix all the ingredients in a pot and bring over medium heat, mixing until the syrup boils for a while and thickens a bit. Set aside to cool down completely.
Decoration
- Spread the white chocolate mousse on top of the pavlova, smoothening it over with a spatula.
- Decorate to your liking with a piping bag, raspberries, and a few chocolate bonbons.
- Serve with pomegranate syrup.
Notas
To get a pavlova with nicely shaped “walls”, before you bake it, make sure to use the back of a spoon to mold them with an up and down motion.