«What if you were the one to extend the invitation?»
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Christmas Pavlova wreath
Description
A meringue that's crisp on the outside and soft on the inside, topped with chocolate ganache, pears, caramelised walnuts and melted chocolate - this wreath is spectacular without being difficult to make. It's a lovely dessert idea for the festive season, light and elegant. And if you want to make it in advance: no problem! The ganache can be kept in the fridge, the meringue can be made the day before and it's easy to assemble.
Ingredients
Instructions
- TRADITIONAL METHOD
Preparation
Meringue :
1. Preheat the oven to 130°C (top and bottom heat).
2. Beat the egg whites until stiff. Add the sugar a little at a time, whisking well between each addition, until you have a thick, glossy meringue, like shaving cream.
3. Add the cornflour and vinegar and mix gently.
4. On a sheet of baking paper, draw a circle 28 cm in diameter, then an inner circle 18 cm (you can use a bowl or plate). Turn the sheet over and place on a baking tray.
5. Place 8 to 12 large spoonfuls of meringue in a ring between the two circles. Make a hollow in the centre of each spoonful with the back of the spoon (or use a piping bag).
6. Place in the oven and immediately lower the temperature to 100°C. Bake for 80 to 100 minutes without opening the door.
7. Leave to cool in the oven, with the door closed (or ajar with a wooden spoon), to prevent cracking.
Mounted ganache :
1. Heat the 40 g of cream, then add the chopped chocolate. Stir until the chocolate has melted. Leave to cool.
2. Whip the 150 g cold cream until stiff. Gently fold into the chocolate mixture.
3. Chill in a piping bag or filmed bowl until ready to assemble.
Caramelised walnuts :
1. Gently melt the sugar in a pan until you obtain a clear caramel.
2. Add the walnuts and mix quickly to coat well.
3. Spread them out on a sheet of baking paper and leave to cool.
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Dressage
1. Carefully transfer the wreath to a serving dish.
2. Garnish the meringue hollows with the ganache.
3. Arrange the pear slices, cover with melted chocolate and sprinkle with caramelised walnuts.
4. For the finishing touch: a small red bow at the bottom of the crown.
THERMOMIX® METHOD.
