Deconstructed Pavlova, Pistachio Crème Pâtissière, Champagne-Poached Mango

Introduction

I started cooking properly when I left my parents’ house—out of necessity, and to please myself and my partner. Only when that relationship faded did I look at cooking with real interest… perhaps as refuge, perhaps because I had to. Now the refuge is a path of research, creation and growing love. This pavlova stands for that. Happy New Year!

Instructions

For the meringue:

1. Preheat the oven to 120°C. Whisk the egg whites steadily. When foamy, add salt, a few drops of lemon and the sugar spoon by spoon.

2. Beat to a firm, glossy meringue.

3. Transfer to a piping bag.

4. Pipe small tall discs on a silicone-lined tray, spaced apart.

5. Bake, then drop the temperature to 100°C and dry 35 minutes—the meringues should stay pale, crisp outside and marshmallowy within.

6. Turn off the oven, wedge the door ajar with a wooden spoon and cool slowly about 1 hour.

7. Remove carefully and store at room temperature.

For the pistachio crème pâtissière:

1. Boil pistachios 4 minutes to loosen any skins.

2. Drain, rub in a cloth and peel.

3. Blend pistachios with 60ml milk for 5 minutes until smooth.

4. Whisk yolks with sugar and cornflour to a light foam.

5. Add to the pistachio purée in the blender and blitz briefly.

6. Scrape vanilla seeds into the remaining milk; heat without boiling.

7. Temper a little hot milk into the pistachio mixture, then return everything to the pan.

8. Cook, stirring, until thick; turn off immediately.

9. Strain onto a shallow plate, cover with cling film on the surface, chill 15 minutes.

For the poached mango:

1. Warm Champagne, Amaretto, orange juice, citrus zests without pith, brown sugar, cinnamon and clove.

2. Peel mango and cut generous wedges.

3. When the syrup boils, lower heat, add mango and poach 15 minutes.

4. Dice mango in brunoise. Reduce syrup to a glaze; cool.

To serve:

1. Crush extra pistachios and spoon a cross onto each plate.

2. In three spots near the lines, add a spoon of crème, mango with syrup drops, then top with a meringue. Tuck an edible pansy at the base of each.

3. Add more mango alongside.

4. Scatter pistachio dust and lemon zest over the meringues.