Sweet Pea Pavlova

PASTRY

Oct 18

Sweet Pea Mousse, White Chocolate Ganache, Meyer Lemon Purée, Meyer Lemon-Coriander Sorbet, Candied Lemon

Pastry Chef Erin Kobler of Sepia | Chicago

INGREDIENTS

Meyer Lemon-Coriander Sorbet:
Yield: 6 quarts
1.36 kilograms granulated sugar
400 grams glucose powder
20 grams sorbet stabilizer
200 grams trimoline
60 grams toasted coriander, ground
2 kilograms Meyer lemon juice

Candied Lemon:
Yield: 4 pints
1 kilogram granulated sugar
10 Meyer lemons, seeded and sliced into rounds

White Chocolate Ganache:
Yield: 2 quarts
1.224 kilograms white chocolate
800 grams heavy cream
100 grams glucose
8 grams vanilla paste
5 grams roasted vanilla powder
100 grams butter, softened

Meyer Lemon Purée:
Yield: 1 quart
10 Meyer lemons, chopped and seeded
150 grams simple syrup
30 grams granulated sugar
25 grams honey
Citric acid

Sweet Pea Mousse:
Yield: 2 quarts
250 grams heavy cream
5 grams vanilla extract
4 grams kosher salt
300 grams mascarpone
200 grams pea purée
200 grams granulated sugar
60 grams egg yolks
10 grams gelatin, bloomed

White Chocolate Sand:
Yield: 1 quart
285 grams granulated sugar
200 grams chopped white chocolate

Sweet Pea Pavlova:
Yield: 26 servings
240 grams egg whites
40 grams granulated sugar
35 grams pea powder
9 grams Champagne vinegar
5 grams vanilla extract

To Assemble and Serve:
Yield: 1 serving
Pea tendrils

METHOD

For the Meyer Lemon-Coriander Sorbet:
In a mixing bowl, whisk to combine sugar, glucose powder, and sorbet stabilizer. Set aside. In a pot over medium-high heat, bring trimoline, toasted coriander, and 2.872 kilograms water to a boil. Slowly incorporate sugar mixture and bring to a boil. Remove from heat and chill over an ice bath. Once cooled, stir in lemon juice. Transfer to an airtight container and refrigerate overnight. The next day, strain base. Transfer to an ice cream machine and process according to manufacturer's instructions. Transfer to an airtight container and freeze.

For the Candied Lemon:
Heat the water bath of an immersion circulator to 180°F. Heat a dehydrator to 145°F. In a pot over medium-high heat, bring sugar and 500 grams water to a boil. Remove from heat and let cool. In a vacuum bag, arrange lemon in a single layer. Cover with syrup. Seal and cook sous vide until piths of the lemons are translucent. Chill over an ice bath. Strain, then transfer lemon to a silpat-lined sheet tray. Dehydrate overnight. The next day, transfer lemon slices to a work surface. Cut into small triangles. Transfer to an airtight container and reserve.

For the White Chocolate Ganache:
Place chocolate in a nonreactive container and set aside. In a pot over medium-high heat, bring cream, glucose, vanilla paste, and vanilla powder to a boil. Pour mixture over chocolate and let sit 2 minutes. Whisk until incorporated and chocolate has melted. Fold in butter. Transfer to a piping bag and refrigerate.

For the Meyer Lemon Purée:
Bring a pot of water to a boil. Add lemons and cook 5 minutes. Strain, reserving lemons. In a clean pot over medium-high heat, bring water to a boil. Blanch lemons 10 times, using fresh water each time. In a Vitamix Commercial blender, purée 370 grams blanched lemon pulp, syrup, sugar, and honey until smooth. Strain into a nonreactive container and let cool. Taste and adjust with citric acid. Transfer to a piping bag and refrigerate.

For the Sweet Pea Mousse:
In the bowl of a stand mixer fitted with a whisk attachment, whip cream, vanilla, and salt until stiff peaks are achieved. Set aside. In a mixing bowl, combine mascarpone and pea purée. Set aside. In a pot over medium heat, add sugar and 50 grams water. Cook until mixture reaches 250°F. Set aside. In a separate bowl of a stand mixer fitted with a whisk attachment, whip egg yolks. With the machine running, slowly incorporate sugar syrup. Mix until a light and fluffy texture is achieved. Stream in gelatin and mix until incorporated. Let mixture cool. Once cooled, add mascarpone-pea mixture. Mix until light and fluffy. Fold mascarpone-pea mixture into cream mixture. Transfer to a piping bag and refrigerate.

For the White Chocolate Sand:
In a pot over medium-high heat, add sugar and enough water to hydrate. Bring mixture to a boil, cooking until temperature reaches 268°F. Add chocolate and mix until a sand-like texture is achieved. Transfer mixture to a sheet tray and let cool completely. Transfer to an airtight container and reserve.

For the Sweet Pea Pavlova:
Heat oven to 190°F. In the bowl of a stand mixer fitted with a whisk attachment, beat egg whites on medium-low speed. With the machine running, slowly add in sugar, 1 tablespoon at a time, mixing until sugar is dissolved and a light, fluffy meringue is achieved. Fold in pea powder, vinegar, and vanilla. Transfer mixture to a piping bag. On a silpat-lined sheet tray, arrange 70-millimeter wide ring molds. Pipe meringue into molds, leaving the middle of the circle open. Pipe a second layer on top of the first circle. Bake 1 hour. Let cool.

To Assemble and Serve:
On a serving plate, pipe 1 circle Meyer Lemon Purée. Top with Sweet Pea Pavlova. Fill center with 1 scoop Meyer Lemon-Coriander Sorbet. Sprinkle with White Chocolate Sand. Pipe Sweet Pea Mousse over top, covering the center of the circle. Top with alternating lines Meyer Lemon Purée and White Chocolate Ganache. Garnish with 3 pieces Candied Lemon, pea tendrils, and an additional sprinkle White Chocolate Sand.

Similar Recipes