Pavlova Wreath with Whipped Lindt Chocolate Ganache
Nothing says Christmas like a pavlova and when you top it with a decadent whipped Lindt Chocolate Ganache you have a true-blue Aussie winner on your hands.
Here is Lindt Master Chocolatier Thomas Schnetzler's secret recipe. Merry Christmas.
1 hour 30 minutes
- For the pavlova
- 6 Egg whites, at room temperature
- 330g Caster sugar
- 1 tbsp Cornflour
- 1 tsp White vinegar
- 2 tsp Vanilla bean paste
- Whipped Ganache (Ganache Montée)
- 100g Lindt EXCELLENCE 70% Cocoa Chocolate, chopped
- 40mL Glühwein (see note) or port, warmed
- 1 leaf Gold strength gelatine
- 200mL Cream (35 per cent fat)
- 15g Glucose syrup
- 30g Raw caster sugar
- 1 tsp Gingerbread spice mix available from speciality shops)
For teh Pavlova, Preheat oven to 150°C (130°C fan-forced). Draw a 23cm circle on a piece of baking paper, then draw a smaller circle (about 13cm) in the centre to make a ring. Place the paper on a lightly greased oven tray with the marked side down.
Whisk the egg whites and salt together in the large bowl of an electric mixer until soft peaks form. Gradually add the sugar, beating well between each addition. Whisk on high speed for 3-5 mins or until stiff, glossy and all the sugar is dissolved. Rub a little bit of the mixture between your fingers to check if the mixture is smooth, not gritty. Add the cornflour, vinegar and vanilla and whiskto combine.
Using a large spoon, dollop large spoonfuls of meringue inside the ring. Swirl lightly. Place the pavlova in the oven and decrease the temperature to 120°C (110°C fan-forced). Bake for 75-90 mins until firm to touch and light golden in colour. Turn the oven off and leave in the oven with the door ajar until cooled.
For the Ganache Montée place the chocolate into a bowl and add the hot Glühwein. Set aside and allow for the chocolate to melt.
In a small bowl, place the gelatine leaf in cold water to soak and bloom. Combine half (100mL) the cream, glucose, sugar and Gingerbread spice in a small saucepan and bring to just before boiling point. Take off the heat.
Squeeze excess water from the gelatine and add to the hot cream mixture. Stir until dissolved. Pour over the chocolate mixture. Using a stick blender or whisk, create a smooth, silky mixture. Add the remaining (100mL) cream and blend again. Cover directly with cling film onto the surface to avoid a skin forming and place in the fridge for 2-3 hours until firm.
To serve, whip the ganache to a light mousse just before serving. Top the pavlova with the whipped ganache, CherryHill cherries, fruit, and add some festive Lindt chocolate delights such as Mini Lindor, Mini TEDDY and alike.
Note: Glühwein or mulled win is an alcoholic-spiced wine drink usually made with red wine, along with spices, served hot or warm. It is a traditional drink during winter, especially around Christmas. It is served at Christmas markets in Europe. For a delicious Glühwein, slice half an orange and combine in a pot with 500mL red wine and spices (use 4 crushed cardamom pods, 5 cloves, pinch chilli flakes, 2 star anise, 1 cinnamon stick and 1 tsp coriander seeds placed into a tea strainer). Gently warm the mixture and add sugar to taste (about 2 tbsp). The mixture should never boil. Serve warm or hot
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