Infinite pavlova

step 1. put egg white and powdered isomalt in a bowl of stand mixer and set over steaming water (50℃) .
step 2. whisk them at high speed and add sugar and albumin to make a swiss meringue.
step 3. when it’s done whisking, put dry ingredients and mix it well.
step 4. put stencil on a silicon paper and spread it on the stencil.
step 5. bake it for 20 mins at 110℃.
step 6. scrape them and put in air-tight container.

Step 1. Put sugar and glucose syrup into hot pan
Step 2. Add hot fresh heavy cream 
Step 3. Add hazelnut paste, salt and mixed spice and blend
Step 4. Cool it down.

step 1. blend puree, water, honey, invert sugar and gel cream cold.
step 2. strain it and keep it in fridge before using.

step 1. cut pineapple into cube (1cm x 1cm).
step 2. put sugar, pectin, water into puree and blend.
step 3. put them in a pan and heat.
step 4. cool down half of the coulis and put pineapple into the other half of it. heat the other half with vanilla bean peels.
step 5. cool it down.

Step 1. Heat heavy cream.
Step 2. Whisk egg yolk with sugar.
Step 3. Pour heated heavy cream in egg yolk mixture and heat it until 85℃.
Step 4. Pour it over chocolate and blend.
Step 5. Cool it down till 50℃ and blend butter, vanilla bean in.
Step 6. Cool it down.

step 1. melt cacao butter and mix it with melted chocolate.
step 2. add meringue to chocolate mixture and mix.
step 3. add dry ingredients and mix.
step 4. put it in molds and chill them until they are fully harden.

Step 1. Heat milk and add gelatin mix and fresh basil.
Step 2. Strain and Pour it over the chocolate and blend.
Step 3. Add fresh heavy cream and blend.
Step 4. Add mascarpone cheese and yogurt powder and blend.
Step 5. Cool it down and keep it in the fridge before using it.

step 1. heat heavy cream.
step 2. whisk egg yolk with sugar.
step 3. pour heated heavy cream in egg yolk mixture and heat it until 85℃.
step 4. pour it over chocolate and blend.
step 5. cool it down till 50℃ and blend butter, vanilla bean in.
step 6. cool it down.

Step 1. Put iqf into a pan and heat.
Step 2. Add sugar with pectin and mix it well.
Step 3. Add lime puree with gelatin.
Step 5. Cool it down.

Step 1. Cut strawberry and prepare to use as decoration

step 1. heat coconut milk, coconut puree, coconut long and gelatin. infuse.
step 2. strain it, pour over chocolate and blend them well.
step 3. add cold whipping cream into the chocolate mixture with vanilla bean and blend.
step 4. add liquor while cooling it down.
step 5. whip before use it.

Step 1. Mix sugar and albumin before use.
Step 2. Blend everything and keep it in the fridge overnight.
Step 3. Put it into a bowl and whip with a whisk attachment.
Step 4. Spread it on a stencil and bake in a food dehydrator at 50℃.

step 1. melt cacao butter and mix it with melted chocolate.
step 2. add meringue with powdered chickpea to chocolate mixture and mix them well and add orange zest.
step 3. put it in molds and chill them until they are fully harden.

step 1. melt cacao butter and mix it with melted chocolate
step 2. add meringue to chocolate mixture and mix them well.
step 3. put it in molds and chill them until they are fully harden.

Step 1. Heat fresh heavy cream, powdered buckwheat, sobacha and infuse.
Step 2. Strain before using it.

Step 1. Heat cream base, milk, invert sugar, sugar, gelatin in a pan.
Step 2. Blend it with chocolate and polyphenol
Step 3. Add cold bridel cream into the chocolate mixture.
Step 4. Keep it in the fridge and whip before using it.

Step 1. Put sugar and glucose syrup into hot pan
Step 2. Add hot fresh heavy cream 
Step 3. Add hazelnut paste, salt and mixed spice and blend
Step 4. Cool it down.

step 1. blend everything except gelatin.
step 2. put them in a pan and heat.
step 3. add gelatin and mix.
step 4. cool it down and blend.

step 1. roast black sesame seed and use thermomix to make paste.

Step 1. Put sugar in a hot pan and caramelize it.
Step 2. Pour it over silicon paper when it’s done and cool it down.
Step 3. Put the toffee in a thermomix and blend it with paste.
Step 4. Freeze it for an hour and blend them again until it has a smooth texture.

Step 1. Blend everything and chill.
Step 2. Whip it until it has a nice texture to use.
Step 3. Put it into a piping bag with 1cm piping tip.

Step 1. Melt cacao butter and blend with melted chocolate.

Assembly step 1. Make meringue and make individual meringue bases.
Assembly step 2-1. Put in order: caramel, black sesame paste, buckwheat whipping ganache, black sesame cream, yuzu coulis
Assembly step 2-2. Put in order: ian cremeux, hazelnut caramel, coconut whipping ganache, pine passion coulis, cubed pineapple compote
Assembly step 2-3. Put in order: ian cremeux, strawberry jam, basil yogurt whipping ganache, fresh strawberry