Plant-based Cacao Pavlova by Romain Cornu
Plant-based Cacao Pavlova by Romain Cornu
"I wanted to showcase strong chocolate and hazelnut flavours in a light refreshing way, while also respecting the many dietary restrictions we encounter within the restaurant business. ."
Tips:
Make sure to carefully and gently fold the cacao powder at the end just until combined. Overmixing will result in the batter being too liquid.
Components:
- Vegan Chocolate Meringue
- Hazelnut Praline
- Chocolate Ganache
- Crunchy Coating
- Hazelnut Praline Sorbet
- Vegan Chocolate Sauce
- Decoration
DISCOVER THE RECIPE
The Cacao Powders Collection added value:
Using the low fat quality of Nature Fruitée allows for the meringue to stay fluffy, while also giving spice to the finished product.
