Pavlova with red fruit and Brachetto mousse

Name: Pavlova with red fruit and Brachetto mousse
Ingredients: 100 g Water; 50 g marc de champagne compound; 240 g Egg yolk; crispy forest fruits; 100 g Egg; 25 g Lavender honey; 300 g Silvia egg white powder; 10 g soaked gelatin leaf; 50 g liquid cream; 10 g marc de champagne compound; 120 g Water; 150 g Brachetto, sparkling red wine; crispy forest fruits; Cress; blackberries and raspberries; strawberry jam with champagne; 200 g Sugar; 500 g semi-whipped cream; 100 g pâte à bombe

Do you want to surprise your guests at the end of the dinner? Then offer them snack desserts. These are small, affordable creations that can be shared.This makes selling a digestif or coffee extra easy.

Ingredients

50gmarc de champagne compound

crispy forest fruits

120gWater

100gWater

240gEgg yolk

100gEgg

200gSugar

25gLavender honey

10gsoaked gelatin leaf

50gliquid cream

10gmarc de champagne compound

150gBrachetto, sparkling red wine

500gsemi-whipped cream

100gpâte à bombe

crispy forest fruits

Cress

blackberries and raspberries

strawberry jam with champagne

Preparation

Mix all ingredients, except the crispy forest fruits, and whip until airy in the stand mixer with a whisk.
Mix in a tablespoon of crispy forest fruits.
Spoon the pavlova onto a baking mat and dry for about 3 hours at 85°C.

Put all ingredients together in a thermoblender at 125°C.
Whip the mixture cold and store chilled.

Heat the honey, liquid cream, Brachetto, and compound to 40°C.
Dissolve the soaked gelatin in the mixture.
Let the mixture cool until slightly thickened.
Mix the pâte à bombe and the semi-whipped cream into the mixture to create a mousse.