Pour une Pavlova pour 6-8 personnes, il vous faudra :
Meringue Suisse : 90g de blancs d’oeufs, 90g de sucre en poudre, 90g de sucre glace (attention, si vous faites votre propre sucre glace, n’oubliez pas d’ajouter un peu de Maïzena)
Here is my latest creation for Valentine's Day. I hope that you will like her.
For this dessert, I used a diamond silicone heart mould that you can find HERE.
The recipe can be made over several days, so no stress 😉
For a diamond heart mold for 6 people, you will have 4 preparations to make: the lime-basil cream, the raspberry pepsy insert, the chocolate hazelnut-almond crunch, the whipped cream with lime zest.
1/ Day-2: Lime Cremeux, and basil
.140g lime juice + zest
.160g sugar
.4-5 leaves of basil
.200g whipped eggs
.80g butter
.3g of gelatine
a- In a saucepan, boil the lime juice, zest, sugar and basil leaves. Leave to infuse overnight. The next day, boil again. At the first boil, off the heat, add your whipped egg preparation, mix vigorously then put back on the heat. Mix until you get a cream (wait for the famous first "plops").
b- Turn off the heat, add the butter and gelatin. Mix until the pieces of butter disappear, then place in the mixer for one minute. Put in a dish (place a plastic film directly on the preparation to prevent it from crusting).
3/ Day-2 or Day-1 Crunchy chocolate hazelnut-almond
Roast the hazelnuts and almonds in a pan then crush them coarsely. In a bain-marie, melt 80g of chocolate (I use chocolate Callebaut ) and add it to the almonds and hazelnuts. Spread on parchment paper and let cool.
4/ Day-1: Whipped cream with lime zest
Put all your equipment in the fridge for 15 minutes. In your very cold bowl, pour 20cl of liquid cream (minimum 30% fat), set your mixer to maximum power, then in 3 times, pour 20g of icing sugar. Add the zest of a lime.
Creation of your D-1 chocolate shell:Â
First, you will have to make a chocolate shell. I used Calebaut chocolate 54.5%, number 811. You can buy some HERE
Temper 100g of chocolate (see our article on tempering chocolate and on the temperatures to respect). When it is at the right temperature, pour it into your mold, cover all the parts of the mold well and turn it over to remove the excess chocolate.
Put in the fridge. When your hull is hard, it's time to move on to assembly!
Dqy-1: Assembly your Lime heart
I prefer to do the assembly the day before because the aromas will have plenty of time to develop in your heart.
a- Start with your creamy lime basil: loosen your preparation with a whisk, put in a piping bag then in your chocolate shell. Cover your entire case evenly.
b- Then add your raspberry insert on the central part of your mold.
c- Incorporate pieces of your crunch chocolate-almond-hazelnut then cover with whipped cream.
d- Put in the freezer to freeze your dessert to facilitate unmolding.
e- When your heart is set, gently unmold (plan to unmold at least 4 hours before tasting) and enjoy!
And to always have the Valentine's Heart on hand, pin it on your boards Pinterest !
I love seeing your achievements, don't forget the #amoureusedunetarteaucitron so that I can find you more easily
I am so happy to share with you the first pages of A Cooking Journey !
Just to give you an idea of ​​what to expect in this book of baking and adventures for children . Little extra: the book is trilingual - French, English and Chinese.
J’aimerais tout vous montrer… mais je vous garde la surprise pour sa sortie 🙂
Couverture officielle du livreIntroduction Chaque page de pays sera construite sur ce modèle : à gauche les retrouvailles avec les ami.e.s, à droite la recette en français et anglais. Pour des raisons de mise en page, la version chinoise se trouve à la fin du livre.Puis, une double page d’illustrations du voyage de Tao et Capucine vers une nouvelle destination.
Si vous habitez en Chine, vous pouvez scanner ce code pour me contacter :
Un grand merci à mon illustratice, Nina Bruneau, à Julie Agelot pour la mise en page, à Elsa pour la traduction chinoise et à Sandrine et son fils Julien pour la traduction anglaise.
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French