• Education
    • Courses
      • Spherification
      • Gummy Course
    • References
    • Ask A Chef
  • Recipes
    • Baked Goods
      • Breads
      • Cakes
      • Pastries
      • Pies
    • Breakfast
    • Starters
      • Salads
      • Soups
      • Appetizers
    • Meals
      • Entrées
      • Sides
      • Cured Foods
      • Fermentation
    • Desserts
      • Frozen Treats
      • Gummies
      • Candies
      • Baked Desserts
      • No-Bake Desserts
    • Beverages
      • Alcoholic
      • Non-Alcoholic
    • Snacks
    • Sauces, Condiments & Garnish
    • Spherification
      • Direct Spherification
      • Reverse Spherification
    • Special Diets
      • Plant-Based
      • Meat Analogs
      • Seafood Analogs
      • Gluten-Free
      • Keto
      • Dairy-Free
      • Sugar-Free
  • WTF
  • Shop

Triple Berry Pavlova with Raspberry Sorbet

5 years ago
Cole Whitney
Print Friendly, PDF & Email
Celebrate the red, white and blue with a special concoction of meringue, fresh summer berries, whipped cream, and the creamiest raspberry sorbet under the sun. The secret to go saying farewell forever to rock hard, grainy, icy sorbet is adding a touch of Perfect Sorbet. Embrace the great summer weather with an amazing summer dessert

Raspberry Sorbet

Ingredients

  • 750g (3 Cups + 2 Tbsp + 1 tsp) Water
  • 400g (2 Cups) Sugar
  • 50g (7 Tbsp + ¼ tsp) Glucose DE42 Powder
  • 11g (4 tsp) Perfect Sorbet
  • 500g (4 Cups) Raspberries

Equipment

  • Small Heavy Bottom Pan
  • Food Processor
  • 250 Micron Superbag or Chinois
  • Ice Cream Machine

Timing

Active Time: 15 Minutes

Total Time: 2 Hours

Yield

1 Pint

  • Create Glucose Syrup

    In a small heavy bottom pan add the water, sugar and glucose DE42 powder and bring to a simmer or until the ingredients are dissolved. This creates an invert sugar that will keep the sorbet perfectly scoopable.

    Remove from the stove and allow to cool.

  • Blend Raspberries

    Pour the cooled syrup into a blender with raspberries.

    Add the perfect sorbet to the Puree, and blend until smooth.

  • Strain & Churn

    Strain through a suberbag 250 micron or chinois.

    Follow the manufacturer’s instruction for ice cream machine and churn.

    Store in the freezer until ready for use.

Swiss Meringue Spheres

Ingredients

  • 24g (4 Tbsp) Egg White Powder
  • 177g (¾ Cups) Water, Room Temp
  • 350g (1 ¾ Cups) Granulated Sugar
  • 50g (½ Cups) Powdered Sugar, Sieved
  • Non-Stick Pan Spray

Equipment

  • Stand Mixer
  • Medium Heavy Bottom Sauce Pan
  • Disposable Piping Bags with #804 Piping Tip
  • 2 inch Flexible Half Sphere Molds
  • Half Sheet Pan

Timing

Active Time: 30 Minutes

Total Time: 1 Hour 15 Minutes

Yield

6 Meringues

  • Simmer Water

    Preheat oven to 200°F.

    Add tap water to the medium heavy bottom pan, until its ½ full. This water is not reflected on the ingredients list.

    Place on the stove and bring to a simmer.

  • Dry Mix Egg White Powder

    Meanwhile, in a metal bowl (large enough to cover the pan of water) add the egg white powder and sugar.

    Whisk together until there are no lumps and is nicely combined.

  • Combine & Dissolve

    Add the 177g of water to the egg and sugar mixture and place over the pan simmering tap water.

    Whisking constantly, mix for 5 minutes or until all the sugar has dissolved.

  • Whisk in Stand Mixer

    Remove from the hot water and pour into the stand up mixer bowl.

    Using the whisk attachment, whisk until it cools and forms stiff peaks.

    Remove bowl from the standup mixer, add the sieved powdered sugar and fold in gently, just until combined.

  • Pipe Meringue

    Place the mix in a piping bag with the #804 tip.

    Lightly spray the underside of the sphere molds with non stick spray.

    Starting at the underside base of the mold, pipe a ring of meringue around the base.

    Continue with another ring on top of that ring and continue until the mold is completely covered.

  • Bake & Cool

    Place the molds on a half sheet tray and place in oven for 45 minutes or until the meringue is firm.

    Remove and cool.

    Once cooled, release the meringues from the molds and set aside until needed.

Plating Pavlova

Ingredients

  • 1 Swiss Meringue Half-Spheres (above)
  • 1 Scoop Raspberry Sorbet (above)
  • ¼ Cup Unsweetened Whipped Cream
  • 15g (1 Tbsp) Strawberry Jam
  • Fresh Blueberries for Garnish

Equipment

  • Serving Plates
  • Serrated Knife
  • Offset Spatula
  • Spoon
  • Ice Cream Scoop

Timing

Active Time: 2 Minutes

Total Time: 2 Minutes

Yield

1 Plated Dish

  • Plate Pavlova

    Gently with a serrated knife trim the base of the meringue spheres. Just enough so it’s flat and balances on the plate.

    Using an offset spatula, spread a small amount of strawberry jam across the plate.

    place a ring of fresh raspberries on top of the jam. Place the meringue half-sphere in the ring of berries so that the meringue creates a bowl.

    Place a large dollop of unsweetened whipped cream into the center of the half-sphere.

    Place one scoop of the raspberry sorbet on top of the whipped cream.

    Garnish with sliced mixed berries on the plate and whipped cream, and serve.

Summary
recipe image
Recipe Name
Triple Berry Pavlova with Raspberry Sorbet
Author Name
Modernist Pantry
Published On
2020-06-23
Preparation Time
47M0H
Total Time
3H17M

Do You Enjoy Recipes, Tips, and Kitchen Inspiration?

 

Subscribe to Kitchen Alchemy

Transformation Inspirations from Modernist Pantry

ABOUT MODERNIST PANTRY

Modernist Pantry was founded by food lovers just like you. We share your passion for kitchen experimentation and have everything you need to make culinary magic happen in your kitchen. Professional chef, home cook, food enthusiast—no matter your skill or experience, Modernist Pantry has something for you. We make it easy to get the ingredients and supplies you need (and can’t find anywhere else) so that you can spend less time hunting and gathering and more time creating memorable dishes and culinary experiences…

© 2023 Modernist Pantry, LLC. All Rights Reserved