Video Kiwi Pistachio Pavlova with Gooseberry Compote
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Video Kiwi Pistachio Pavlova with Gooseberry Compote

Discover the joys of this mouthwatering recipe! Start by whipping up a fluffy meringue base. Prepare a vibrant kiwi-gooseberry compote, then set it in molds. Blend a luscious pistachio-gooseberry ganache for rich flavor. Assemble, adding the frozen compote to the ganache. Let it thaw, and enjoy a delightful Pavlova with a perfect balance of flavors.

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Ingredients

Kiwi-Gooseberry Compote

100 grams (3.5 ounces) kiwi, finely diced
80 grams (3 ounces) gooseberry puree
25 grams (1 ounce) sugar
4 grams (0.5 ounce) NH pectin
We recommend:

Pistachio-Gooseberry Ganache

100 grams (3.5 ounces) white chocolate (29-30% cocoa)
100 grams (3.5 ounces) mascarpone cheese
100 grams (3.5 ounces) gooseberry puree
150 grams (5.5 ounces) heavy cream (33% fat)
25 grams (1 ounce) pistachio paste
3.5 grams (0.5 ounce) gelatin (220 Bloom) soaked in 16 grams (0.5 ounce) water
We recommend: