Pavlova Planifolia Vanilla

Planifolia Black Vanilla meringue

• 150g egg whites
• 150g caster sugar
• 150g powdered sugar
• ½ pod Planifolia Black Vanilla

Method

• Make a Swiss meringue with the egg whites, scraped vanilla and powdered sugar
• Add powdered sugar once set
• Poach balls of different sizes onto a 9cm-diameter stencil
• Flatten slightly with a baking sheet and leave to dry

Planifolia Black Vanilla cream

• 250g full-fat 35% cream
• 25g powdered sugar
• ½  pod Planifolia Black Vanilla
• 25g egg yolks
• 18g gelatin mass

Method

• Scrape and infuse the vanilla into the cream for 12 hours
• Make a custard
• Add gelatin mass
• Pour a portion into the cavities of the "mini stone" mould and freeze
• Quickly chill the rest and leave to stand for 24 hours
• Cream the cooled custard to obtain a smooth, creamy texture

Planifolia Black Vanilla opaline

• 150g fondant
• 100g glucose
• 1 pod Planifolia Black Vanilla

Method

• In a saucepan, cook the fondant with the glucose and the vanilla, scraped and chopped, at 155°C
• Cool quickly on a silicone mat
• Reduce to powder
• Sift onto a silicone mat using a sifter
• Bake for one minute at 175°C
• Shape immediately on removal from oven

Planifolia Green Vanilla ice cream

• 250g whole milk
• 82.5g full-cream 35% liquid
• 1 pod Planifolia Green Vanilla
• 10g invert sugar
• 45g egg yolks
• 65g caster sugar
• 25g milk powder
• 1g stabilizer

Method

• Cut vanilla pods and infuse in milk and cream for 1h
• Bring whole milk, cream, cut vanilla pod and invert sugar to the boil
• Blanch yolks with powders
• Cook at 85°C
• Chinoiser and blend
• Return vanilla pieces and cool rapidly to 3°C
• Leave to mature for 4 hours
• Chest again, blend and whirl

Candied  Planifolia Green Vanilla

• 1 pod Planifolia Green Vanilla
• 200g base syrup

Method

• Thinly slice green vanilla on the diagonal
• Leave in hot base syrup for 1h
• Vacuum-seal for 24h

Assembly

• Place a meringue disk in the center of the plate
• Place 3 "mini stones" of vanilla cream
• Fill with the remaining vanilla cream and poach partially
• Make a quenelle of vanilla ice cream and place on top
• Decorate with candied vanilla chips and a few Zallotti Blossoms and opalines

Recipe: Thibault Marchand