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Foodxperience

Pavlova with pineapple and passion fruit

This Pavlova with pineapple, passion fruit, and lemon crumble offers a delightful combination of sweet and sour in a light dessert.

This recipe was featured in the masterclass by Frank Haasnoot during the FoodXevent. Frank: “Tip: To form a perfectly round pavlova, use a turntable; this is even possible with a record player.“

Ingredients

218gButter
243gSugar
5gLemon (zest)
243gAlmond powder
291gFlour

333gEgg white
333gSugar
333gIcing sugar

130gSugar
3gcold procrema 100 sosa
224gMilk
559gcoconut purée
1gLime (zest)
84glime purée

94gSugar
156gPassion fruit purée
813gPineapple
38gMalibu
5gTahitian vanilla pod

Preparation

  1. Bring the butter to room temperature and mix it with the sugar and lemon zest.
  2. Sift all the dry ingredients (flour and almond powder).
  3. Mix the sifted dry mixture into the butter-sugar mixture.
  4. Chill the dough until it is hard.
  5. Place it on a cooling rack and freeze.
  6. Bake the dough for about 20 minutes at 160°C.

  1. Whisk the egg white and gradually add the sugar to get a thick meringue.
  2. Carefully fold in the powdered sugar with a spatula for a smooth texture.

  1. Mix the sugar and cold procrema together.
  2. Heat the milk in a saucepan to around 40°C.
  3. Add the sugar and cold procrema mixture little by little, whisking with a whisk.
  4. Bring everything to a boil.
  5. Mix the coconut purée, lime purée, and lime zest.
  6. Pour the milk mixture over the coconut-lime mixture.

  1. Mix together cold: the passion fruit purée, malibu, vanilla pod, sugar, and cornstarch.
  2. Cut the pineapple into brunoise and strain the liquid over it.
  3. Put the mixture in the sous-vide bag and cook for 1 hour and 20 minutes in a steamer at 90°C (with 100% steam).