Pavlova with brocciu grapefruit and honey

Method

1. 1

   1) Preheat oven to 90°C rotating heat. 2) In a drummer with a whip, whisk the egg whites until they become sparkling. 3) Then add the sour sugar in three times, whisking well after each addition. 4) Finally add the icing sugar in three times as well. 5) Place the meringue in a socket pocket with a 16mm plain casing. 6) Draw a circle of 18cm in diameter using a pencil on sulfurized paper. Turn the sulfurized paper in order not to pocket the meringue on the pencil marks. 7) Poach meringue balls around the circle and pocket a meringue cord in the centre. 8) Bake for 1h30.

2. 2

   1) In a bowl, relax the brocciu with 2 tablespoons of liquid cream. 2) Stir sharply and add the zests of an organic yellow lemon. 3) In parallel, add the cream in chantilly and when it thickens, add the icing sugar. 4) Stuck again until you get a soft chantilly. 5) Add the chantilly in the brocciu bowl and mix gently with the whisk.

3. 3

   1) Place some chantilly on the meringue. 2) Place the segments of a grapefruit and some quarters of green lemons. 3) Grate some lemon zests on top of the pavlova. 4) Heat honey (of your choice) and place a fillet on top of the pavlova.

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