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The Creations
Individual pastries
Individual pastries
Lychee Raspberry and Rose
Pink Pavlova
Riccardo Magni
Pastry chef and pastry director at Congusto Gourmet Institute
Pink meringue
Egg whites
Caster sugar 1
Caster sugar 2
Powdered egg whites
PCB CREATION water soluble colour red
Caster sugar 1
Caster sugar 2
Powdered egg whites
PCB CREATION water soluble colour red
125g
125g
125g
2g
SQ
125g
125g
2g
SQ
Whisk the egg whites with half of the caster sugar 1 and the powdered egg whites. Gradually add the other half of the caster sugar 1 and the PCB CREATION water soluble colour red. Pour in the caster sugar 2 and whisk for a minute, mold onto a silicone half-spheres. Bake at 110°C for about 90 minutes.
Lychee raspberry and rose compote
PONTHIER lychee raspberry and rose purée
PONTHIER IQF raspberries
Caster sugar
Glucose
INGREDIUM Pectin NHX
PONTHIER lemon purée
PONTHIER IQF raspberries
Caster sugar
Glucose
INGREDIUM Pectin NHX
PONTHIER lemon purée
275g
175g
110g
20g
4g
0,2g
175g
110g
20g
4g
0,2g
Dissolve the INGREDIUM pectin NHX in the caster sugar. Mix all the ingredients and bring to a boil for 2/3 minutes, add the PONTHIER lemon purée and let cool. Keep aside for assembly.
Lychee raspberry and rose light cream
Cream 35% fat 1
PONTHIER lychee raspberry and rose purée
INGREDIUM gelatin with Gelatin P (pork)
Water
White chocolate 36%
Cream 35% fat 2
PONTHIER lychee raspberry and rose purée
INGREDIUM gelatin with Gelatin P (pork)
Water
White chocolate 36%
Cream 35% fat 2
100g
250g
7g
35g
350g
400g
250g
7g
35g
350g
400g
Bring the cream 35% fat 1 to 60°C, add the white chocolate melted at 40°C, the PONTHIER lychee raspberry and rose purée, the hydrated and melted INGREDIUM Gelatin P then emulsify in a hand blender. Add the cream 35% fat 2. Store at 4°C with film in contact for 12 hours before use.
Chocolate decoration
White chocolate
PCB CREATION water soluble colour pink
PCB CREATION water soluble colour pink
250g
SQ
SQ
Melt the white chocolate in the microwave at 30°C, add the PCB CREATION water soluble colour pink and mix gently. Spread between 2 guitar sheets and cut to size, let crystallize at controlled temperature.
Assembly and decoration
Fresh raspberries, chopped
Gold
Gold
SQ
SQ
SQ
Add the compote to the meringue and add the chocolate decoration. Whip the light cream in a food processor, with the paddle attachment until a good consistency. Dress with a smooth nozzle and stabilize in the cold. Garnish with chopped fresh raspberries and g