Blueberry Pavlova with Lemon Cream in Citrus Chamomile Broth & Pearls

Blueberry Pavlova with Lemon Cream in Citrus Chamomile Broth & Pearls - Recipe Finder

Blueberry Pavlova with Lemon Cream in Citrus Chamomile Broth & Pearls

blueberry-pavlova-with-lemon-cream-in-citrus-chamomile-broth-amp-pearls

Info

Course:
Dessert
Total Time:
A Day Or More
Skill Level:
Challenging
Cost:
Moderate

Top Chef: Just Desserts, Season 1, Episode 10, Finale Challenge

Ingredients

Blueberry Pavlova:

3 ea egg whites
220 grams sugar
75 grams freeze dried blueberries blended into powder
1 teaspoon lemon juice

Chamomile Tea Consomme:

500 grams water
8 ea chamomile tea bags
200 grams honey

Chamomile Caviar:

200 grams tea consomme
20 grams calcuim lactate
Sodium alginate bath

Lemon Curd:

6 ea eggs
8 ea egg yolks
14 ounces granulated sugar
4 ea lemon zest
11 ounces lemon juice
4 ounces butter
500 grams whipped cream

Lemon Cream:

8 ounce of lemon curd
5 grams of whipped cream

Blueberry Compote:

500 grams blueberries
150 grams orange juice
75 grams brown sugar
15 grams pectin
250 grams blueberries

Directions

Blueberry Pavlova:

1. Whip egg whites with sugar and lemon juice to stiff peaks. Fold in blueberry powder. Pipe onto silpats and bake in oven until dry at 225 F.

Chamomile Tea Consomme:

1. Heat water with honey. Steep with tea and cool.

Chamomile Caviar:

1. Blend and reserve tea consommé with calcium lactate. Drop into alginate bath to form pearls. Harvest and reserve caviar.

Lemon Curd:

1. Make lemon curd and chill till stiff. Fold together with whipped cream and reserve overnight.

Lemon Cream:

Fold lemon curd with whipped cream. Set aside

Blueberry Compote:

1. Cook all ingredients together to a simmer, about four minutes, and cool. Stir in fresh blueberries.

Assembly:

1. Blueberry compote at bottom of bowl, blueberry pavlova over the compote put cream over that, pour tea and caviar around table side.