Pavlova Pear and Shiso

Name: Pavlova Pear and Shiso
Ingredients: 421 g Fruit purée 100% Pear; 35.800000000000004 g Atomized glucose; 3.4000000000000004 g Stab 2000; 13.9 g Trimoline; 80 g Sugar; 218.9 g Mineral water; 27.1 g Purple Shiso leaf; 220.70000000000002 g Egg white; 441.3 g Caster sugar; 2 units.items Green lemon zest; 6 g Cinnamon powder; 49.6 g Whole milk; 2.6 g glucose syrup; 2.4000000000000004 g Gelatin powder; 12.200000000000001 g Cold water; 72 g White chocolate; 3.7 g Cocoa butter; 101 g Liquid cream 35% cold; 0.4 units.items Green lemon zest; 297.90000000000003 g Granny Smith apple; 42.6 g Apple liqueur; 151 g Syrup at 30'; 129.8 g Fruit purée 100% Pear; 1 units.items Nashi pear; 1 g Conference pear; 1 units.items Vanilla pod; 30.200000000000003 g Lemon juice

The flavorful combination of sweet pear and refreshing shiso on a crispy and airy pavlova creates an irresistible dessert.This recipe is for approximately 10 servings.

Ingredients

421gFruit purée 100% Pear

35.800000000000004gAtomized glucose

3.4000000000000004gStab 2000

13.9gTrimoline

80gSugar

218.9gMineral water

27.1gPurple Shiso leaf

220.70000000000002gEgg white

441.3gCaster sugar

2units.itemsGreen lemon zest

6gCinnamon powder

49.6gWhole milk

2.6gglucose syrup

2.4000000000000004gGelatin powder

12.200000000000001gCold water

72gWhite chocolate

3.7gCocoa butter

101gLiquid cream 35% cold

0.4units.itemsGreen lemon zest

297.90000000000003gGranny Smith apple

42.6gApple liqueur

151gSyrup at 30'

129.8gFruit purée 100% Pear

1units.itemsNashi pear

1gConference pear

1units.itemsVanilla pod

30.200000000000003gLemon juice

Preparation

Mix part of the caster sugar with the stabilizer.
In a pan, heat the water, atomized glucose powder, and the remaining sugar to 40°C.
Add the sugar/stabilizer mixture and bring to a boil.
Pour over the purée and blend.
Set aside for 12 hours at 4°C and divide 800 g into a pacojet beaker with the shiso leaves and place in the freezer.
Pacotize the sorbet and store at -15°C.

In a bowl, mix the egg whites and sugar and heat in a bain-marie without exceeding 70°C.
Using a whisk, make a Swiss meringue by whipping the base and adding the cinnamon powder and lime zest when the mixture is tempered.
Using a piping bag with a Saint-Honoré tip, pipe the outer edge of the 12 stainless steel rings with a diameter of 5.5 cm lined with a sheet of baking paper, as well as 12 spirals with a diameter of 5 cm.
Place in the oven and dry the meringues for 6 hours at 60°C.
Remove the meringues from the rings and set everything aside in the warming cabinet.

In a pan, heat the milk and glucose syrup.
Hydrate the gelatin in cold water.
Pour the warm liquid over the chocolate and the cocoa butter (previously melted 3 times) and mix until an emulsion is obtained.
Add the gelatin and mix with a blender.
Add the cold cream and lime zest and blend.
Let cool for 6 hours at 4°C before whipping the mixture in a bowl with a paddle attachment.
Store in a piping bag with a 12 mm round nozzle.

Use a mandoline to make thin apple slices (2 mm) and place them in a cold water bath mixed with a little ascorbic acid.
Drain the slices and place them on baking paper, then put everything in a vacuum bag and add the syrup and liqueur.
Seal the bag and place in a steam oven at 86°C for 6 minutes, then cool on ice.