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Pavlova, grilled peach, fig ice cream, and toasted coconut chips
Preparation
30 minCooking
1 hourTotal
1,30 hourPerfect foodpairing for
Terrazas de los Andes Chardonnay 2023 Serves 1
Ingredients
3 egg whites
90-110 G
Double the weight of the egg whites in powdered sugar
Cream of tartar
1/4 teaspoon
Milk
100 ml
Egg yolks
4
Sugar
100 g
Cornstarch
40 g
Peaches
2
Sugar
100 g
Water
100 ml
Butter
Figs
750 g
Greek yogurt
200 ml
Brown sugar
100 g
Heavy cream
200 g
Salt
1/2 teaspoon
Lemon juice
1 tablespoon
Coconut flakes
- FRENCH MERINGUE
Whip the egg whites with half of the sugar and the cream of tartar until stiff peaks form. Gently fold in the remaining sugar with a spatula. Spread on parchment paper and dry between 80°C and 100°C. - PASTRY CREAM
Heat the milk with half of the sugar over high heat. Meanwhile, whisk the yolks with the remaining sugar and cornstarch. Once the milk is about to boil, reduce the heat and add the yolk mixture, stirring constantly. Once thickened, remove from heat and set aside. You can add an essence for flavoring. - GRILLED PEACHES
Clean the peaches and cut them in half. Make a syrup with the water and sugar and let the peaches rest in it until ready to use. - FIG ICE CREAM
Wash the figs well, peel them, and cut off both ends. Blend the whole figs in a blender or food processor until smooth. Set aside. Heat the cream with a pinch of salt in a pot over low heat, without boiling. Remove from heat, let cool, and pour into a bowl with the brown sugar. Mix in a blender for a couple of minutes to dissolve the sugar. Add the blended figs, Greek yogurt, and lemon juice to the cream. Mix everything well with a spoon. If you have an ice cream maker, pour the mixture in and churn for about 2 minutes until you achieve an ice cream consistency. If you don't have an ice cream maker, pour the mixture into a glass container and place it in the freezer, stirring every 20 minutes to prevent it from freezing solid. - COCONUT CHIPS
Heat a grill or pan, add butter to melt, and brown the peaches without the syrup. Place pieces of meringue as the base, add a spoonful of pastry cream, a grilled peach, a quenelle of fig ice cream, and a handful of toasted coconut flakes.
