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The Anna Pavlova: Fig, Fig Leaf and Strawberry Pavlova
Recipe by Callum Hann
Try Callum Hann's The Anna Pavlova - Fig, Fig Leaf and Strawberry Pavlova today!
- Steps
- Ingredients
Ingredients
Pavlova
Fig And Strawberry Sorbet
Strawberry and Lemon Coulis
Crème Fraiche Mousse
Fig Leaf Oil
Fig Leaf Sherbet
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Steps
- Pre-chill an ice cream machine
- Preheat oven to 110°C.
- Prepare each of the following sheets of silicone moulds on a tray; two 6-cavity, 7cm silicone dome moulds, a 6 cavity, 7cm silicone round tart mould and a 4cm silicone dome mould.
- For the Pavlova, whip the egg whites in a stand mixer until soft peaks form, then add caster sugar gradually until fully incorporated. Add salt and continue to whip for a further 1-2 minutes or until sugar has dissolved and the mix doesn’t feel grainy. Transfer to a piping bag.
- Turn one of the 7cm silicone mould sheets upside down on the tray. Hold the piping bag vertically over the domes and pipe down over the dome until the meringue covers the dome but doesn’t touch the base. Transfer to the oven and cook for 60 minutes or until crisp on the outside and marshmallow-like on the inside. Remove from oven and allow to cool before removing from the mould.
- Using a fine grater, gently grate the base to create a flat surface, if necessary, grate the opening to create a smooth even surface. Set aside.
- For the Fig and Strawberry Sorbet, blend all the ingredients together in a blender until very smooth, then pass through a fine sieve into a jug. Transfer to an ice cream machine and churn according to manufacturer’s instructions.
- Fill the six cavities of the 7cm silicon moulds and press a 4cm dome mould into each sorbet to make a 4cm diameter divet in the sorbet, or use a tablespoon measure to spoon out the required cavity. Transfer to the freezer for at least 2 hours until required.
- For the Strawberry and Lemon Coulis, soak the gelatine in a bowl of cold water.
- In a mini-food processor blitz the strawberries, lemon juice, caster sugar and salt until smooth. To remove the seeds, pass the mixture through a fine sieve into a bowl.
- Place about a third of the mixture in a small saucepan and heat until simmering then squeeze the gelatin of excess water and add to the saucepan. Whisk until the gelatin has dissolved. Add the mixture back into the remaining strawberry mix and whisk again.
- Fill at least six cavities in the 4cm silicon dome mould and freeze for 1 hour until completely firm.
- When frozen, prepare a plate lined with baking paper.
- Add the cocoa butter to the cannister of a stick mixer or a similar shaped vessel. Melt in the microwave in 30 second increments.
- Remove the frozen couli from the freezer and remove the domes from the moulds. Use a skewer to pierce each dome and dip into the melted cocoa butter to form a skin around the couli. Transfer to the lined plate and refrigerate until required. The couli on the inside will return to a liquid that is encased in the cocoa butter shell.
- For the Crème Fraiche Mousse, soak the gelatine leaf in a bowl of cold water. Whip egg yolks in a stand mixer until pale and creamy.
- Meanwhile cook the sugar and water in a small saucepan until it reaches 118°C on a sugar thermometer.
- Lower the speed of the stand mixer and pour the sugar mixture slowly into the eggs and keep whisking until cooled.
- In a separate bowl, whisk 125g of cream with the vanilla seeds until stiff peaks form. Briefly whisk in the crème fraiche until combined. Add the lemon zest and egg mixture and fold until just combined.
- Heat the remaining 60g cream in a small saucepan. Add the squeezed gelatin leaf to the pan and whisk until dissolved. Fold into the crème fraiche mousse mixture.
- Divide the mix between the 6 cavities of the 7cm tart molds. Freeze for at least 1 ½ hour or until required.
- For the Fig Leaf Oil, blanch the fig leaves in boiling water then refresh in a bowl of iced water. Squeeze out as much water as possible before blitzing with oil in a blender for 2-3 minutes or until the oil feels warm to the touch.
- Allow to sit for 20 minutes to develop the flavours then strain through a muslin-lined sieve.
- Measure 40g for the fig leaf sherbet and set aside the remaining oil to serve.
- For the Fig Leaf Sherbet, place the fig leaves onto an oven tray and bake for 30 minutes or until dry and crisp. Allow to cool, then blitz in a bullet blender with sugar and salt for 1-2 minutes or until a fine powder forms.
- Transfer to a bowl with the tapioca maltodextrin, citric acid and bicarb soda. Whisk together, then whisk in the prepared fig leaf oil, a little at a time, until a crumble texture forms - you may not need all the oil.
- To serve, place a pavlova on each serving plate with the cavity side facing up. Add a cocoa butter covered strawberry couli, round side up into the meringue. Gently, place a sorbet dome, divet side down, onto each couli.
- Spoon the fig leaf sherbet around the top of the meringue to fill the space between the sorbet and meringue.
- Place a crème fraiche mousse discs on top of each sorbet dome and top with three fig slices. Spoon the fig leaf sherbet around on the plate, around the meringue.
- Ideally, wait for 5-10 minutes to allow the mousse and couli to soften then drizzle the base of the dish with the fig leaf oil.
