Coconut Pavlova With Chocolate Mousse And Bananas Recipes

CHOCOLATE PAVLOVA

Steps:

• Make the meringue: Preheat oven to 300 degrees. Line a rimmed baking sheet with parchment. Draw an 8-inch circle on parchment, then flip. Mix whites, sugars, and salt in a mixer bowl set over a pan of simmering water. Whisk constantly until sugars dissolve and mixture is warm, about 3 minutes. Remove from heat, and whisk on medium-high speed until stiff peaks form, about 8 minutes. Beat in vanilla.
• Sift cocoa powder over meringue, and fold until barely any streaks remain. Using an offset spatula or a large spoon, spread meringue into a round, using circle as a guide. (Be careful not to spread out too much; meringue will spread more during baking.) Form a well in center, being careful not to spread meringue too thin.
• Bake meringue until dry to the touch, about 1 hour. Let cool on sheet on wire rack. Meringue will keep, covered, for up to 1 day.
• To assemble pavlova: Spread dark-chocolate cream evenly in center of meringue, leaving a 1/2-inch border from edge. Spread whipped cream over chocolate cream. Garnish with chocolate curls, and serve immediately.

COCONUT PAVLOVA

Steps:

• FOR THE PAVLOVA: In a large bowl of an electric mixer, beat egg whites until soft peaks form. Slowly add sugar with mixer running and beat until mixture is glossy and very thick, about 5 minutes. Beat in cornstarch and vinegar. Gently fold in coconut.
• Spoon 6 dollops onto a parchment lined baking sheet. Make a shallow indentation in the center. Bake in a preheated 250F oven for 1 hour, or until pavlovas are crisp to the touch. Turn off the oven and leave to cool. Once cooled, store in an air-tight container for up to 2 days.
• To serve - toss Europe's Best Summer Fruit Salad with maple syrup or honey. Place individual pavlovas or serving plates. Top with a scoop of ice cream and serve over fruit.

CHOCOLATE PAVLOVA WITH CHOCOLATE MOUSSE

Steps:

• Make the pavlova: Heat oven to 250 degrees. Line a baking sheet with parchment paper and draw an 8-inch circle in the middle, then flip the paper upside down. You should still be able to see the outline.
• Mix egg whites, sugar, cream of tartar and salt in a mixing bowl set over a pan of simmering water. Whisk constantly until sugar dissolves and mixture is warm, 3 to 5 minutes.
• Remove from heat and, using an electric mixer, beat with the whisk attachment on medium-high speed until stiff peaks form, about 5 to 7 minutes.
• Gently sift cocoa powder over the egg whites, then use a rubber spatula to fold the cocoa into the whites until just combined. A few cocoa streaks are O.K. and in fact better than overmixing, which can deflate the meringue.
• Spoon half the meringue mixture onto the circle on the parchment paper to form a round, spreading it all the way to the edges. Dollop remaining meringue around the outer edges on top of the circle, creating a nest to hold the filling.
• Bake for 2 hours, or until dry and firm to the touch. Turn off the oven and allow the pavlova to cool in the oven 1 hour. Remove from oven and, if necessary, continue to cool to room temperature.
• Make the mousse: In a medium saucepan, whisk together 1 1/4 cups/295 milliliters cream, the yolks, 3 tablespoons/35 grams sugar and the salt. Cook over medium-low heat, stirring constantly, until mixture coats the back of a spoon, 3 to 4 minutes. Remove from heat and pass through a fine-mesh strainer into a large bowl. Whisk in melted chocolate, vanilla and rum. Chill until cold, at least 2 hours.
• Using an electric mixer, whisk together the remaining 1 3/4 cups/415 milliliters cream with remaining 3 tablespoons/35 grams sugar until firm peaks form. Stir 1/3 of the whipped cream into the chocolate mixture to lighten it, then gently fold in the remaining cream. Refrigerate, covered, at least 30 minutes or up to 3 days.
• Just before serving, spoon mousse into the center of the cooled pavlova, then top with crème fraîche. Top with fresh berries or chocolate shavings if desired.

CHOCOLATE MOUSSE WITH BANANA PUREE AND GRATED COCONUT

Steps:

• Peel bananas; cut into large pieces. Place in a saucepan with champagne and 1/4 cup sugar. Bring to a boil; reduce to a gentle simmer. Cook, partially covered, until very soft, 10 to 15 minutes. Transfer to the bowl of a food processor; blend until smooth. Set aside to cool. Chill until ready to serve, up to 6 hours ahead.
• Place the chocolate in a heat-proof bowl set over a pan of gently simmering water. Stir until melted; set aside.
• Place eggs and remaining 3/4 cup sugar in another heat-proof bowl; whisk until combined. Place over simmering water; whisk until warm. Remove bowl from heat, and whisk until the mixture is pale and thick. Whisk in the melted chocolate.
• Place cream in a clean stainless-steel bowl, and whisk until stiff peaks form. Fold cream into chocolate mixture.
• Place about 2 tablespoons of banana puree in individual serving dishes; top with a dollop (about 1/2 cup) of mousse. Refrigerate until ready to serve, up to 4 hours in advance. Garnish with coconut.