Berries Pavlova

1. Combine water and 350g sugar. Bring to a boil and cook until 121°C.
2. Once the syrup reaches 108°C, whip egg whites with 50g sugar.
3. Pour syrup over whipped meringue and whip up meringue until is cooled down.
4. Pipe Italian meringue in heart shape and dry in the convectional oven at 80°C for 2 to 3 hours.

1. Defrost frozen fruits and blend it well to get a puree.
2. Heat puree with Tonka until is 45°C.
3. Mix sugar and pectine and add to warm puree.
4. Cook jam until it reaches 104°C.
5. Once the jam has reached 104°C add lemon juice.
6. Cool down jam and use it.

1. Heat puree and 1/2 of sugar.
2. Temper into the yolks, eggs and 1/2 of sugar.
3. Cook over medium heat to 85°C whisking continuously.
4. Pour over the Ruby chocolate and gelatine mass.
5. Burr mix until is smooth.
6. At 40°C add butter and burr mix.
7. Let it cool down in a chiller at 5°C and use it.

1. Combine cream 1 with trimoline, glucose and vanilla beans and warm it up at 85 °C.
2. Pour over the chocolate and mix by using a hand blander.
3. Add the cold cream 2 bland with the blander and keep in the fridge overnight.
4. Before using whip in the mixer.

1. Melt chocolate and cocoa butter with color separate at 45°C.
2. Combine chocolate and cacao butter.
3. Temper spray on 31°C and use it.

1. Melt chocolate and cocoa butter with color separate on 45°C.
2. Combine chocolate and cacao butter together.
3. Temper spray on 31°C and use it.