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Peach & Rose Pavlova

- A recipe by Yann BRYS

Making the recipe

Recipe makes 6 desserts for 6 people

Frozen puree without added sugar Quince

Frozen puree without added sugar White peach

Frozen puree without added sugar Blood peach

Ingrédients

Egg whites – 500 g
Caster sugar – 500 g
Icing sugar – 500 g

Whisk the egg whites with the caster sugar until stiff. Add the sifted icing sugar by hand. Pipe oblongs with a size 10 tip for the base and size 18 for the outlines.
Ingrédients

White peach puree Les vergers Boiron – 100 g
Vine peach puree Les vergers Boiron – 25 g
Inverted sugar syrup – 20 g
White chocolate – 85 g
Single cream – 215 g
Mascarpone – 185 g
“Crème de pêche liqueur” – 10 g

Heat the puree with the inverted sugar and add the liqueur. Pour over the chocolate and mix. Add the cream, mix and stir in the mascarpone. Set aside for 24 hours at 4°C. Whisk lightly
Ingrédients

White peach puree Les vergers Boiron – 250 g
Quince puree Les vergers Boiron – 50 g
Caster sugar – 32 g
Pectin 325NH95 – 6 g
Rosewater – 4 g

Heat the purees together. Add the sugar and pectin, bring to the bail and cool to 4°C. Mix and add rosewater. Inject into the peach cream, 25 g per piece.
Ingrédients

Milk – 70 g
Papua New Guinea vanilla – 4 pcs
Caster sugar – 140 g
Fish gelatin powder – 11 g
Water -77 g
Mascarpone – 290 g
Single cream – 1500 g

Infuse the milk with the vanilla for 5 mins. Add the caster sugar and simmer. Add the soaked gelatin. Strain over the mascarpone and mix. Add the cold cream, mix and leave to cool for 12 hours at 4°C.

Assembly

Garnish the middle of the meringues with 50 g of cream and 25 g of compote.
Pipe the surface of the meringue with a sainthonoré tip.
Garnish with fruit and shiso shoots.

Yann BRYS

Yann Brys is a celebrated French pastry chef acclaimed for his mastery and creativity in the world of high-end patisserie.
Backed by a prolific and diverse career, Yann Brys has made a name for himself with his artistic and innovative creations, establishing him as a major figure in the field.

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