Dark Chocolate and Walnut Pavlova

PAVLOVA

Yield – 20 pcs - 20g each 120g Egg Whites 250g Sugar

1 tsp White Wine Vinegar 1 tsp Corn Flour 1 tsp Vanilla

100g Walnuts, chopped 100g Dark Chocolate, melted

Maldon Salt Preheat the oven to 120° C. Whisk egg whites in an electric mixer fitted with a whisk attachment until it forms a stiff peak, add the sugar one tablespoon at a time until the meringue is stiff and glossy. Whisk in vinegar, corn flour and vanilla. Fold in half of the chopped walnut then swirl in the ¾ melted chocolate. Weigh 20g of meringue onto baking paper then shape each one into circles creating a crater by making the sides a little higher than the middle. Sprinkle with walnuts and maldon salt then drizzle chocolate. Bake at 120° C for 40 to 60 min, turn the tray after the first 30 min. Turn off the oven and allow to cool completely.

DARK CHOCOLATE GANACHE

140g 70% Chocolate 50g Butter 150g Cream Melt over Bain Marie, mix till well combined.

ROSE WHITE CHOCOLATE CRUMBLED

150g Caster Sugar 40g Water

105g White Chocolate 10g Rose Water Pink Food Coloring Boil water and sugar until just about to turn brown. Whisk in white chocolate, rose water and red food coloring.

ROSE AND HONEY CREAM

400g Cream 125g Mascarpone 15g Dried Roses 25g Honey

1 tsp Rose Water

Heat cream, dried roses, honey and rose water till 50° C. Allow to cool complete, ideally chill over night (this allows for better infusion) then strain. Whisk cream and mascarpone.

ASSEMBLY

Slightly melt the ganache. Using a teaspoon create lines on your plate. Place a pavlova on the plate and fill it with the whipped Rose and Honey Cream and sliced strawberries. Pipe some of the cream onto the plate as well. Garnish with Rose White Chocolate Crumble, Walnuts and dried Roses.