Ingredients
| PAVLOVA ROSETTES | |
| 3 large egg whites (100g) | |
| 100g caster sugar | |
| 100g icing sugar | |
| BLUEBERRY PAVLOVA PETALS | |
| 1½ egg whites (50g) | |
| 50g caster sugar | |
| 50g icing sugar | |
| 25g freeze-dried blueberry powder | |
| BLUEBERRY MOUSSE | |
| 150g fresh or frozen blueberries | |
| 3g gelatine sheets | |
| 25g caster sugar | |
| 1 teaspoon lemon juice | |
| 100g white chocolate | |
| 150ml cream, softly whipped | |
| TO ASSEMBLE | |
| fresh blueberries and/or micro leaves (optional) |
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Instructions
| 1. | PAVLOVA ROSETTES |
| 2. | Heat the oven to 70°C (regular bake is preferable for gentler drying). |
| 3. | Line a baking tray with baking paper. |
| 4. | Whisk the egg whites to soft peaks. Gradually add the caster sugar, whisking, until glossy stiff peaks form. |
| 5. | Sift over the icing sugar and fold in gently. |
| 6. | Put the meringue into a piping bag fitted with a star tip. |
| 7. | Pipe 5cm rosettes with a hollow centre. |
| 8. | Cook for 3-5 hours (start checking at 3 hours) until the rosettes are crisp, dry yet chewy. |
| 9. | Cool completely. |
| 10. | BLUEBERRY PAVLOVA PETALS |
| 11. | Use the instructions for the pavlova rosettes, sifting in half the blueberry powder with the icing sugar. |
| 12. | For the light coloured petals, use half the meringue to pipe dots of meringue onto the prepared tray and smudge them to create petal shapes. |
| 13. | For the darker petals, add the rest of the blueberry powder to the rest of the meringue and pipe into petals. |
| 14. | Bake at 70°C for 1½-2 hours until crisp. Cool. |
| 15. | BLUEBERRY MOUSSE |
| 16. | Place the blueberries in a saucepan and cook over a medium heat for 5-7 minutes until the blueberries burst. |
| 17. | Pass through a sieve. You should have 100g blueberry purée. |
| 18. | Put the gelatine sheets into a bowl of cold water and leave to bloom for 5-10 minutes, then squeeze dry. |
| 19. | Put the blueberry purée, sugar and lemon juice in a saucepan and heat until simmering. |
| 20. | Stir in the bloomed gelatine. |
| 21. | Melt the white chocolate in a jug in the microwave or in a bowl set over a pot of simmering water. |
| 22. | Combine with the warm blueberry mix. |
| 23. | Cool to about 30°C. |
| 24. | Fold in the softly whipped cream. |
| 25. | Put the mousse into a piping bag fitted with a round 8-10mm tip. |
| 26. | Chill until slightly thickened and pipeable. |
| 27. | TO ASSEMBLE |
| 28. | Pipe a neat dome of blueberry mousse into the hollow centre of each pavlova rosette. |
| 29. | Arrange the meringue petals to cover the top of the pavlova, overlapping slightly like flower petals. |
| 30. | Top with a fresh blueberry and/or micro leaf for freshness. |
Recipes & food styling Kenji Yoshitsuka / Food Photography Tony Nyberg