Pavlova with strawberry, passion fruit and vanilla ice cream recipe by Gregory Marchand

Pavlova with strawberry, passion fruit and vanilla ice cream recipe by Gregory Marchand




1. Pre-heat the oven at 100C (th 3-4)

2. MERINGUE Using a mixer fitted with the whisk attachment, on low speed, mix the sugar, powdered egg whites, egg whites, vinegar and salt until the sugar is dissolved, then increase the speed to beat the whisked egg whites.

3. Incorporate the corn starch then put in a piping bag and pipe the meringue into 3 cm diameter balls on a baking sheet fitted with parchment/baking paper. Bake for 1h30, without ventilation.

4. Using a knife, break each meringue into 2 or 3 pieces and place them in a large plastic box. Close the box and shake it until the meringues look like stones.

5. CREME CHANTILLY In a mixing bowl, mix the mascarpone with the lemon juice. Dissolve the gelatin or agar agar previously hydrated in a bowl of ice water and squeezed out in a little mascarpone and add it to the preparation.

6.Using a mixer fitted with the whisk, beat the very cold cream with the sugar and the grains of the half-vanilla pod, then add the whipped cream to the rest of the preparation. Let it rest in the chiller.

7. PASSION FRUIT COULIS In a saucepan, bring to a boil the passion fruit juice, the peeled and cut passion fruit, the sugar and the lemon juice and cook for 1 min. Add the previously hydrated gelatin into a bowl of ice water and drained, and let it cool.

8. DRESSING & FINISHING In a very cold bowl, place and flatten a scoop of vanilla ice cream. On top, place the meringue "stones", the sliced strawberries and the whipped cream, until you can no longer see the ice cream. Finish with the passion fruit coulis and a few basil leaves.

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