Pavlova
Tepache Sorbet, Coconut Espuma, Raspberry Gel, Mint Oil
Pastry Chef Casandra Perez-Martinez of Comedor | Austin, TX
Adapted by StarChefs | November 2023
INGREDIENTS
Pavlova:
120 grams egg whites, room temperature
240 grams 10x stabilizer
2 teaspoons lemon juice
2 teaspoons cornstarch
1 teaspoon salt
Tepache Sorbet:
200 grams trimoline
150 grams sugar
1.7 kilograms pineapple purée
800 grams tepache
20 grams salt
1 tablespoon citric acid
Raspberry Gel:
200 grams raspberry purée, strained
100 grams sugar
3 grams agar agar
12 grams lemon juice
1 teaspoon citric acid
Coconut Espuma:
34 ounces coconut milk
130 grams sugar
1 tablespoon Ultra-tex
¼ teaspoon xanthan gum
1½ teaspoons salt
1 tablespoon vanilla bean paste
To Assemble and Serve:
Raspberries, plus 3 halves for garnish
Mint
Mint oil
METHOD
For the Pavlova:
In the bowl of a stand mixer fitted with a whisk attachment, beat egg whites until stiff peaks form. Slowly incorporate stabilizer, one spoonful at a time. Once combined, add lemon juice, cornstarch, and salt. Mix to combine, then transfer mixture to a piping bag. Pipe circles of desired size. Transfer to a dehydrator and let dehydrate overnight.
For the Tepache Sorbet:
In a saucepan over medium heat, bring trimoline and sugar to a boil. Add pineapple purée and tepache and continue cooking until the alcohol in the tepache has been fully cooked off. Add sugar until mixture registers 23°Bx on a refractometer. Remove from heat and adjust seasoning with salt and citric acid. Let cool, then transfer mixture to an ice cream machine. Process according to manufacturer's instructions. Freeze.
For the Raspberry Gel:
In a saucepan over medium-high heat, bring all ingredients to a boil. Remove from heat and let sit overnight. The next day, transfer to a Vitamix blender and blend until smooth. Transfer to a squeeze bottle and reserve.
For the Coconut Espuma:
In a Vitamix blender, blend all ingredients until smooth. Transfer to an iSi canister with 1 charge. Refrigerate.
To Assemble and Serve:
Place 1 scoop Tepache Sorbet in the bottom of a serving bowl. Top with fresh raspberries followed by a generous amount of Coconut Espuma. Pipe Raspberry Gel into the Coconut Espuma. Top with Pavlova. Garnish with 5 additional dots Raspberry Gel, raspberry halves, and fresh mint. Finish with a drizzle of mint oil.
