Pavlova rosemary crystals

Publiée le 18/03/2016




  • (See list in steps)

Cook recipe from restaurant La grange aux Dîmes (

Rosemary crystals:
  • 2 fresh rosemary sprigs
  • 1 egg white
  • 20g sugar crystal #2
In a bowl, break the egg white texture, soak rosemary sprigs quickly, sprinkle with sugar stems. Place them on a parchment paper. Let dry 48 hours at room temperature. Once dried, break sprigs into small pieces.

  • 90g egg white
  • caster sugar 250g
In a mixer bowl break the egg whites on low heat while incorporating sugar. Once the melted sugar, up meringue batter (very firm).
Using a pocket, set the meringue (on a baking paper) and sprinkle with the rosemary crystals.
Bake at 100 ° c for 1 hour.

Light vanilla mousse:
  • 25g custard powder 
  • 20g flour
  • 1/2 liter of milk
  • 100g of sugar
  • 5 egg yolks
  • 1 vanilla pod
  • 1/2 liter of whipped cream
Put the milk and vanilla to heat in a saucepan. Mix the egg yolks vigorously eggs and sugar then add flour and custard powder. Pour the boiling milk on the preparation. Fit to a boil while whisking. Let cool.
After the very cold custard, smooth it with a whisk and add the whipped cream.

Garnish :
  • Assorted fresh red fruit (strawberry, cherry, blackcurrant, currant, blueberry ...)
  • kiwi (cut into rings)

Basic vinaigrette with red fruits:
  • Red fruit mix (about 50g per person)
  • 25g sugar
  • 5 g of butter
  • 15 cl of red fruit coulis

rosemary flavoured oil VIGEAN (for presentation)

In a pan, put the butter to heat, add the berries and sugar. Allow glaze berries 5 minutes over low heat with the grout. Refrigerate.

Remove the heart of some glazed fruit meringue base vinaigrette, a scoop of light vanilla mousse, decorate with fresh fruit. Drizzle vinaigrette base pavlova. Pour a dash of rosemary flavoured olive oil.

Good tasting!

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