 | PavlovaPastry Chef Emily Rosenberg of Four Seasons New Orleans | New Orleans, LA |
One of the first plated desserts I learned in a professional kitchen was a classic pavlova, and it’s remained a favorite ever since. For this modern interpretation, I wanted to reimagine the dessert with contemporary techniques while honoring its core: creamy, bright, and crisp. The Perfect Purée Blueberry Puree adds depth and smoothness to both the Blueberry Crème Fraîche Ice Cream and Blueberry–Lime Curd, while The Perfect Purée Strawberry Puree brings vivid fruit brightness and contrast in the Strawberry–Vanilla Fluid Gel. For the crisp meringue, a dusting of Tastecraft Raspberry Freeze-Dried Fruit adds texture and aromatic lift, tying each component together with consistency and precision.
Ingredients for Raspberry Meringue:
• 120 g. egg whites
• 36 g. meringue powder
• 12 g. lemon juice
• 120 g. granulated sugar
• 120 g. powdered sugar
• dehydrated raspberries, as needed
Ingredients for Blueberry Crème Fraîche Ice Cream:
• 85 g. pasteurized egg yolks
• 100 g. granulated sugar
• 73 g. crème fraîche
• 85 g. heavy cream
• 175 g. milk
• 235 g. The Perfect Purée Blueberry Puree, thawed
• 2 g. vanilla extract
• 21 g. lemon juice
• 18 g. corn syrup
Ingredients for Blueberry–Lime Curd:
• 155 g. The Perfect Purée Blueberry Puree, thawed
• 25 g. lime juice
• zest of 1 lime
• 150 g. granulated sugar
• 3 whole eggs
• pinch of salt
• 80 g. soft butter
Ingredients for Strawberry–Vanilla Fluid Gel:
• 45 g. granulated sugar
• ¼ vanilla bean, split and scraped
• 175 g. The Perfect Purée Strawberry Puree, thawed
• 25 g. lemon juice
• ¾ teaspoon agar agar powder
• ¼ teaspoon xanthan gum
Ingredients for Lemon Verbena Tuile:
• 50 g. unsalted butter
• 50 g. powdered sugar
• 50 g. egg whites
• 50 g. all-purpose flour
• 2 fresh lemon verbena leaves
To Assemble and Serve:
• blueberries
• blackberries
Method for Raspberry Meringue:
In a stand mixer, whip egg whites until stiff peaks form, then add lemon juice. Combine meringue powder with granulated sugar and gradually rain into the whipping whites. Off the mixer, sift powdered sugar into the bowl and gently fold to combine. Pipe meringues using plain and star tips onto a Silpat-lined tray. Dry in a 200°F oven for at least 8 hours. Before plating, dust tops with dehydrated raspberry powder.
Method for Blueberry Crème Fraîche Ice Cream:
Whip yolks and sugar in a mixer until light and ribboned. In a large bowl, whisk together crème fraîche, heavy cream, milk, The Perfect Purée Blueberry Puree, vanilla, lemon juice, and corn syrup. Combine with the yolk mixture and chill overnight. Freeze in an ice cream maker and store frozen.
Method for Blueberry–Lime Curd:
In a saucepan, combine The Perfect Purée Blueberry Puree, lime juice, zest, and half the sugar. Bring to a simmer. In a bowl, whisk eggs, salt, and remaining sugar. Temper the egg mixture into the warm puree and cook over medium-low heat, whisking constantly, until thickened and the mixture reaches 170°F. Strain into a bowl, add butter, and whisk until smooth. Chill and store in an airtight container.
Method for Strawberry–Vanilla Fluid Gel:
Mix sugar with agar and xanthan to prevent clumping. In a saucepan, combine The Perfect Purée Strawberry Puree, lemon juice, and vanilla. Bring to a simmer and whisk in the sugar mixture. Boil for 30 seconds, then strain into a container and chill until set. Blend until smooth and transfer to a squeeze bottle or piping bag.
Method for Lemon Verbena Tuile:
Lightly bruise lemon verbena leaves and add to a pot with butter. Melt over low heat, remove from heat, and steep for 10 minutes. Strain and whisk in powdered sugar until smooth. Add egg whites gradually, whisking to incorporate, then add flour. Spread batter into molds and bake at 330°F on low fan until golden. Unmold while warm and cool to room temperature. Store with desiccant in an airtight container.
To Assemble and Serve:
Spoon a tablespoon of Blueberry–Lime Curd on the left side of the plate and drag with the back of a spoon. Place a Raspberry Meringue on top. Pipe Strawberry–Vanilla Fluid Gel around the plate and on the meringue. Add a scoop of Blueberry Crème Fraîche Ice Cream. Garnish with Lemon Verbena Tuile, fresh blueberries, and blackberries.