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Pavlova with Chocolate Crémeux and Raspberries

Yet another delicious recipe by Zusto. Have a go at making your own chocolate Crémeux and Raspberry Pavlova using our finest sugar substitute.

Pavlova with Chocolate Crémeux and Raspberries

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes

Category: Dessert

Yield: 8

Pavlova with Chocolate Crémeux and Raspberries

Ingredients

  • For the chocolate-raspberry crémeux:
  • 2 egg yolks
  • 20 g Zùsto
  • 120 g milk
  • 100 g raspberry puree
  • 120 g dark chocolate (65%)
  • For the meringues:
  • 3 egg whites
  • 150 g Zùsto
  • 10 g cornstarch
  • For the strawberry/raspberry jelly:
  • 250 g raspberries
  • 100 g strawberries
  • 1 bag “agar agar”
  • (optional) : 1 packet of vanilla-flavoured sugar
  • 120 g Zùsto
  • Water
  • For the finish:
  • 200 g raspberries
  • Black chocolate chips

Instructions

  1. Beat the egg yolks with the Zùsto and bring the milk to a boil then pour it on the yolks while you continue to beat. Put the mixture back into the pan and bring to 82 ° C with constant stirring.
  2. Add the lukewarm raspberry puree from the heat, mix and pour on the chopped chocolate, stirring well. Cover the crémeux with plastic wrap and put in the refrigerator for at least 2 hours.
  3. Wash the raspberries and strawberries and cut the fruits into pieces. Cook them in a pot with 22 cl water. Press the fruit flat with a puree tamper to squeeze out as much juice as possible.
  4. Pass everything through a fine point sieve for the first time. Return the juice to the heat and bring to the boil.
  5. Add a bag of “agar agar” and mix. Lower the heat, add a bag of vanilla sugar and 120 g of Zùsto. Stir until the liquid covers the back of a spoon. Pour the jelly into a bowl and leave at room temperature. Beat the egg whites. When they start to foam, add the Zùsto in 3 times.
  6. Stop knocking when the meringue is smooth and shines. Then sprinkle the sifted flour and cornstarch under it. Form on a baking sheet lined with baking paper 16 small quenelles meringue. Spread the rest of the meringue on another baking tray covered with baking paper. Put the 2 baking trays in a preheated oven at 120 ° C. Bake for 1 hour (or slightly less, depending on your oven) with the oven ajar so that the moisture can drain. The meringues must still be soft inside, but must come off the parchment paper. Allow to cool.
  7. Mix the chocolate-raspberry crémeux and put in a piping bag. Apply a portion of the raspberry jelly with a tiny amount of water and decorate the plates with it. Spoon a pile of jelly in the middle of the plate and give it a good swipe with the back of a spoon. Arrange 2 meringues per plate. Spray 3 tufts of crémeux and divide raspberries that you filled with jelly.
  8. Finish with pieces of meringue that you break off the slice and with chocolate chips.

Notes

 

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