Passion pavlovas

The passion pavlovas have a crispy meringue base with a soft inside, topped with fresh passion fruit.

Pastry by Lynn. Remarkably fine patisserie.

Ingredients

250gSilvia

70gSugar

dried basil

100gButter

90gWater

100gWater

40gsanatine

160gPassion fruit purée

5gvanistar

230gSugar

200gwhole egg

tartlet molds

Cress

dried basil

Preparation

Whip the silvia with the water and gradually add the sugar.
Pipe into the desired shape and sprinkle the dried basil over it.
Bake in the oven at 80°C for 1 hour.

Mix the sanatine with the water and set aside.
Bring the passion fruit purée, vanistar, and sugar to a boil.
Add the whole egg and cook while whisking to 85°C, then add the sanatine-water mixture.
Let cool to 40°C and blend the butter into the passion fruit mixture with an immersion blender.

Fill the tartelette molds with the meringue and garnish with the basil, cress, and dots of passion fruit crémeux.