Cocoa Strawberry Shiso Pavlova
Part 1: Rose Blush Meringue
Ingredients
Method- 150g Granulated Sugar
- 30g deZaan Rose Blush Cocoa Powder
- 160g Egg Whites
- 4g Cream of Tartar
- Sift together the sugar and cocoa powder. Set aside.
- Whip the egg whites to a light fluffy texture.
- Gradually add the cocoa mixture.
- Add the cream of tartar.
- Pipe into the desired shape.
- Bake for 120°C/248°F.
Part 2: Strawberry Shiso Compote
Ingredients
Method- 50g Sugar
- 10g Agar Agar
- 500g Strawberry Purée
- 100g Water
- 50g Lime Juice
- 2 Large Green Shiso Leaves (chopped)
- 450g Fresh Strawberries (chopped)
- Combine the sugar and agar-agar. Set aside.
- Pour the purée, water, and lime juice into a pan. Bring to a boil.
- Add the sugar mixture and boil for 1 minute.
- Transfer to a container and let cool and set completely.
- Once set, blend in a food processor until smooth.
- Then add the shiso leaves.
Part 3: Cocoa Whipped Ganache
Ingredients
Method- 404g Cream 35% (quantity 1)
- 66g Granulated Sugar
- 12g Butter Chips
- 15g deZaan Rose Blush Cocoa Powder
- 6g Gelatin
- 504g Cream 35% (quantity 2)
- Bring to a boil the 1st quantity of cream and the sugar.
- Pour over the deZaan cocoa butter and Rose Blush cocoa powder, then blend thoroughly.
- Add the gelatin and blend thoroughly.
- Add the 2nd quantity of cream and blend thoroughly.
- Set aside overnight in the refrigerator.
- Whip to medium/stiff peaks.
Part 4: Purple Shiso Gelee
Ingredients
Method- 500g Water
- 2g Dried Purple Shiso
- 2g Gelatin
- 2 Quantities of Cocoa Whipped Ganache (molded into 6cm diameter silicone discs)
- Fresh Strawberries (for decoration)
- Bring the water and shiso to a boil.
- Take off the heat and strain.
- Add the gelatin and blend until combined.
- Let cool and set.
Part 5: Assembly
Method- Once all components have been made, pipe 8g of strawberry compote on to the bottom of the plate.
- Unmold pre-prepped 6cm ganache discs.
- Melt the purple shisho gelee to 30°C/86°F and glaze the ganache disc.
- Dust lightly with Rose Blush.
- Place directly on to the plate and finish decoratively with the meringue and fresh strawberries.
