DECONSTRUCTED PAVLOVA, CHOCOLATE MOUSSE & BERRIES

Methods and Directions

• Preheat oven to 120C. Using a electric mixer, whisk 4 large egg whites on a low speed for 1 minute, then increase the speed to medium and whisk for another 2-3 minutes or until the egg whites form stiff peaks.
• Whilst continuing to whisk, add sugar and icing sugar, a tablespoon at a time, until the mix is stiff and glossy.
• Shape the meringue on a lined baking tray and bake for 20 minutes, or until the meringues are pale and dry.

• Whisk 4 large egg yolks & sugar together. Boil ¾ cup cream over a medium heat and add egg/sugar mix.
• Once free of lumps, warm the other ¼ cup of cream and when it begins to boil, add it to the egg mix and stir well.
• Return all to saucepan and place over high heat. Cook until thickened (about 1 min).
• Reduce heat to medium and whisk until cream becomes shiny. Transfer to a bowl and add vanilla.
• Place plastic wrap over surface and allow to cool.

• Melt 125g chocolate in a bain-marie and slowly add oil.
• Whip thickened cream and combine with chocolate once it has reached 55C. Refrigerate.