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Pavlova, Chantilly cream, berries, passion fruit.

Ingredients
1x Meringue nest (piped with 1M nozzle)
60g Chantilly cream
3x Raspberry, torn in half to order
6x Blueberrys
2x Strawberries, cut into quarters
1/2 Passion fruit, pulp removed from the fruit
1x Mint leaf

MOP
- Place the Chantilly cream into the meringue nest and top with the berries
- Finish with the passion fruit pulp and some torn mint

Meringue batch (14 nests)

Ingredients
250g egg whites
34g corn flour
500g caster sugar
20g lemon juice

MOP
- Place the egg whites and sugar in the bowl of a stand mixer. Place the bowl over a pot of gently simmering water and whisk till the mix reaches 65c. At this point remove the bowl from the heat and place it under the stand mixer and whisk for 7minutes (or until the mix is completely cool and you have a stiff meringue)
- Fold in the corn flour and lemon juice into the mix
- Add the 1M piping nozzle to a piping bag and then add the meringue mix
- Line a gastro tray with parchment paper and using the 100mm ring mould race circles the size of the moulds circumference on the parchment paper. Now carefully pipe the meringue into rounds the size of this 100mm rind. Make sure to layer you meringue so you have a base and sides to form a perfect nest
- bake at 90c for 2 hours and 10 minutes and allow to cool at room temp. Once cooled store in an airtight container in a cool dry place

Chantilly cream.

Ingredients
433g   Double cream
3g        Icing sugar
1g        Vanilla

MOP
-      Whip the double cream, icing sugar and vanilla to stiff peak stage Note. ensure the cream is not over whipped. Refrigerate till needed for service.

Waiters Notes
Pavlova with Chantilly cream, berries & passion fruit

Allergies: Eggs, dairy

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