Juan Carlos Lopez
Pastry Chef
BAKED MERINGUE
Ingredients:
- 250g Egg whites
- 200 g Granulated sugar
- 220 g Powdered sugar
- 30 g Cornstarch
- 1.5 g Citric acid
Preparation:
- Beat the egg whites and add the granulated sugar mixed with the citric acid in two parts, until soft peaks form.
- Incorporate the powdered sugar and cornstarch with folding motions.
- Fill a piping bag with a nozzle and pipe the pavlova onto a hemispherical mold.
- Bake at 100°C for 2 to 3 hours until completely dry.
Strawberry Compote
Ingredients:
- 218g Pacific Fruit Strawberry Puree
- 38g Fresh Strawberries
- 90g Granulated Sugar
- 8 g NH Pectin
- 2 g Citric acid
- Basil leaves
Preparation:
- Heat the strawberry puree, fresh strawberries, basil leaves and some of the granulated sugar.
- Mix the remaining sugar with the pectin and add when the mixture reaches 40°C.
- Raise the temperature to 85°C to hydrate the pectin. Once boiling, add the citric acid.
STRAWBERRY MOUSSE
Ingredients:
- 50g Granulated Sugar
- 6 g Gelatin powder
- 125g Whipped Cream
- 125g Pacific Fruit Strawberry Puree
- 125g Strawberry Meringue
Preparation:
- Hydrate the gelatin with water in a 1:5 ratio.
- Heat the strawberry puree with the sugar to 50°C.
- Add the gelatin and check that the mixture is below 32°C before incorporating the whipped cream and meringue.
- Integrate with enveloping movements, pour into a previously greased and lined #18 ring.
- Freeze and unmold after 12 hours.
STRAWBERRY MERINGUE
Ingredients:
- 14 g Albumin powder (egg white powder)
- 113g Pacific Fruit Strawberry Puree
- 100g Granulated Sugar
- 12g Pacific Fruit Lemon Puree
Preparation:
- Mix all the ingredients and beat for 7 minutes.
COLORED GLAZE
Ingredients:
- 113 g Water
- 225 g Granulated sugar
- 146 g Glucose
- 146 g Condensed milk
- 270g White Chocolate
- 18 g Gelatin powder
- 113 g Natural Glaze
- 5 g Red fat-soluble dye
Preparation:
- Bring the water, sugar, and glucose to a boil at 103°C.
- Add the hydrated gelatin, mix well and incorporate the condensed milk.
- Pour over the white chocolate and emulsify completely.
- Heat the natural glaze to 45°C.
- Finally, add the icing, mix with an immersion blender, add the coloring and set aside.
PASTRY CREAM
Ingredients:
- 500g Whole milk
- ½ Vanilla pod
- 63 g Granulated sugar
- 120 g Egg yolks
- 63 g Granulated sugar
- 46 g Cornstarch
Preparation:
- In a saucepan, heat the milk with the vanilla pod and some of the sugar. Bring to a boil.
- Mix the egg yolks with the remaining sugar and cornstarch.
- Pour the hot milk over the egg yolk mixture gradually, whisking constantly.
- Return the mixture to the heat and beat continuously until it boils for one minute.
- Pour the cream into a container and cover with plastic wrap adhered to the surface.
Whipped Vanilla Ganache
Ingredients:
- 197 g Whole milk
- 3g Vanilla pod
- 5 g Gelatin powder
- 175g White Chocolate
- 598 g Whipping cream at 35°C
Preparation:
- Heat the milk to boiling point and infuse with the vanilla pod.
- Add the gelatin to the milk.
- Using a hand blender, emulsify the milk infused with the white chocolate.
- Add the whipping cream at 35°C and continue mixing.
- Strain, let cool, and refrigerate for 12 hours. Whisk before using.
MOUNTING
Preparation:
- Place the baked meringue base on the serving plate.
- Brush the inside of the meringue with cocoa butter to prevent moisture.
- Place the whipped vanilla ganache in a piping bag fitted with a petal nozzle and pipe a rose onto the meringue.
- Add a portion of pastry cream followed by strawberry compote and seal with more pastry cream.
- Place a malleable chocolate decoration in the shape of a strawberry leaf on top.
- Unmold the strawberry mousse, glaze with sesame seeds and place on top of the meringue.
