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Pink Guava Peppercorn Pavlova
A vibrant pavlova with a crisp pink peppercorn meringue shell, layered with lychee mousse, grapefruit curd, and Chantilly cream. At its heart, a burst of Andros Professional Pink Guava Filling, finished elegantly with fresh fruit and edible flowers.
Ingredients
- 350g (12.3oz) ANDROS Professional Pink Guava Filling
- Citrus Segments – for garnish
- Apricots & Raspberries – for garnish
- Edible Flowers – for garnish
Pink Peppercorn Pavlova
- 300g (10.5oz) Egg whites – room temperature
- 300g (10.5oz) Granulated sugar
- 3g (.5 tsp) Salt
- 3g (.5 tsp) Cornstarch
- 2g (.5 tsp) Cream of tartar
- 4g (2 tsp) Pink peppercorns
Lychee Mousse
- 50g (1.7oz) Granulated sugar
- 60g (2oz) Butter
- 30ml (1oz) Lychee purée
- 1 Egg
- 75g (2.6oz) Whipped cream
Grapefruit Curd
- 75g (2.6oz) Granulated sugar
- 40ml (1.3oz) Grapefruit juice
- 90g (3.2oz) Butter
- 2g (0.5 tsp) Salt
- 1 Egg + 1 Yolk
- 1 Grapefruit zest
Chantilly Cream
- 240ml (8oz) Heavy whipping cream
- 14g (.5oz) Granulated sugar
- 5g (1 tsp) Salt
- 5g (1 tsp) Vanilla extract
Instructions
Pink Peppercorn Pavlova
- Preheat oven to 325°F (160°C).
- Whisk egg whites with salt until soft peaks form. Gradually add sugar in three additions, beating until stiff and glossy.
- Fold in stiffened cornstarch and cream of tartar, then shape into a cake-like mound on a lined tray. Sprinkle cracked pink peppercorns around edges.
- oven to 200°F (95°C) and bake for 1h30. Turn oven off and allow to cool completely before removing.
Lychee Mousse
- Whisk together eggs and sugar over medium heat. Slowly add lychee purée and a pinch of salt, cooking until thickened.
- Remove from heat, add butter, strain, and cool completely.
- Fold in whipped cream and reserve.
Grapefruit Curd
- Whisk together eggs and sugar over medium heat. Slowly add grapefruit juice and a pinch of salt, cooking until thickened.
- Remove from heat, add butter, strain, and cool completely.
Chantilly Cream
- Whisk cream, sugar, salt, and vanilla to stiff peaks. Reserve chilled.
Assembly
- Gently hollow the inside of the pavlova with a spoon to create space for filling.
- Layer lychee mousse and grapefruit curd inside.
- Pipe Chantilly cream around the edge and fill the center with Andros Professional Pink Guava Filling.
- 4. Garnish with citrus segments, apricots, raspberries, and edible flowers.
Makes 1 8" Pavlova
FEATURED INGREDIENT
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