Pavlova with fruit crémeux

Name: Pavlova with fruit crémeux
Ingredients: 120 g Egg white; 40 g Glucose powder DE33; 25 g Cold inulin; 5 g Grated lemon zest; 60 g Vending machine sugar; 100 g Egg white; 200 g Lemon; 125 g pear; 100 g Vending machine sugar; 8 g Pectin NH; 5 g Powdered gelatin; 6 g Powdered gelatin; 470 g Milk chocolate Jivara; 80 g Egg yolks; 385 g Whole UHT milk; 500 g Crème anglaise; 150 g UHT cream 35%; 100 g Cocoa butter; 80 g glucose syrup

Pavlova is a cake based on meringue, and named after the Russian ballerina Anna Pavlova. The cake is a popular dish and an important part of gastronomy.By Bart de Gans.

Ingredients

120gEgg white

40gGlucose powder DE33

25gCold inulin

5gGrated lemon zest

60gVending machine sugar

100gEgg white

200gLemon

125gpear

100gVending machine sugar

8gPectin NH

5gPowdered gelatin

100gCocoa butter

6gPowdered gelatin

470gMilk chocolate Jivara

80gEgg yolks

385gWhole UHT milk

500gCrème anglaise

150gUHT cream 35%

80gglucose syrup

Preparation

Heat the egg white, sugar, inulin, and grated zest in a mixing bowl au bain-marie to 55 to 60°C.
Remove the mixing bowl and whisk with an automatic whisk.
Pipe the shapes using a piping bag.

Heat 1/3 of the fruit puree.
At 45°C, add the sugar-pectin mixture and bring to a boil.
Remove from the heat and add the egg white. Cook at 75°C and then add the soaked gelatin.
Mix with the rest of the fruit puree and then gradually add the cocoa butter while mixing to emulsify.

Bring the milk and glucose syrup to a boil and pour this over the egg yolks. Cook at 84°C. Use immediately or cool quickly and place in the refrigerator.
Weigh the required amount of warm crème anglaise for the recipe. If necessary, add the soaked gelatin.
Emulsify with a silicone spatula while gradually pouring the mixture over the partially melted chocolate.
Mix thoroughly as soon as possible to complete the emulsion. Check the temperature of this base (30 to 32°C) and gradually add the whipped cream with a silicone spatula. Use immediately and freeze.