Citrus pavlova with saffron

Yuzu and Timut pepper sphere

4 pers

1 h 15 min

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LIST OF INGREDIENTS

Meringue

100 g egg whites

100 g caster sugar

100 g icing sugar

Citrus fruit

200 g water

200 g caster sugar

Saffron threads

1 lemon

1 orange

1 grapefruit

1 lime

Chantilly

250 g whipping cream

15 g icing sugar

1 vanilla bean

Presentation

Yuzu & Timut pepper Sphere

Step 1

To prepare the meringue

Place the egg whites in a mixing bowl. Whisk with 1/3 of the caster sugar. When the egg whites are almost at the soft peak stage, add the remaining caster sugar and continue whisking for 1 minute. When the meringue is firm, add the icing sugar and whisk again for about 5 minutes. The meringue should be very smooth, very white and above all very dense. Pipe the meringue onto ½ spheres that have been lightly oiled to prevent the meringue from sticking to the base. Dry out in the oven at 80°C for about 1 hour, then remove the shells from the moulds.

Step 2

To prepare the citrus fruit

Heat 200 g sugar and 200 g water to make a syrup. Add a few saffron threads when cool. While your syrup is cooling, zest your citrus fruit into a fine julienne and cut your orange, grapefruit and lemon into supremes (segments without membrane or pith).

Step 3

To prepare the Chantilly cream

Whip the cream, vanilla and icing sugar together with a mixer.

Step 4

Presentation

Pour the cream into the shells, then add the citrus fruit supremes and zest.
Drizzle lightly with the syrup and zest the lime using a microplane zester. To finish, sprinkle a few yuzu & Timut pepper Spheres over your dessert.

Citrus pavlova with saffron

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