Dilmah Real High Tea
09/10/14

DECONSTRUCTED PAVLOVA, CHOCOLATE MOUSSE & BERRIES

Recipe by Geoff Laws & Shaun Thompson of Qantas Lounges (National Winner – RHT Australia 2014)

4 large eggs
115g caster sugar
115g icing sugar
Pinch of Salt
1 cup cream
3tbsp caster sugar
1 vanilla bean
525g dark chocolate
50g extra virgin oil
175g thickened cream

Pavlova Meringue
Preheat oven to 120 degrees. Using a electric mixer, whisk 4 large egg whites on a low speed for 1 minute, the increase the speed to medium and whisk for another 2-3 minutes or until the egg whites form stiff peaks. Whilst continuing to whisk, add sugar and icing sugar a tablespoon at a time until the mix is stiff and glossy. Shape the meringue on a lined baking tray and bake for 20 minutes, or until the meringues are pale and dry.

Crème Patisserie
Whisk 4 large egg yolks & sugar together. Boil ¾ cup cream over a medium heat and add egg/sugar mix. Once free of lumps, warm the other ¼ cup of cream and when it begins to boil, add it to the egg mix & stir well. Return all to saucepan and place over high heat. Cook until thickened (about 1 min). Reduce heat to medium and whisk until cream becomes shiny. Transfer to a bowl & add vanilla. Place plastic wrap over surface and allow to cool.

Choc Mousse
Melt 125g chocolate in a bain marie & slowly add oil. Whip thickened cream and combine with chocolate once it has reached 55 degrees. Refrigerate.

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