Created in Austrailia, a layered dessert named after Russian ballerina Anna Pavlova and consisting of a dry meringue base topped with whipped cream and fruit, usually strawberry, kiwi, or passion fruit.
If you happen to have a lentil grinding machine sitting around, you can do what pastry chef-instructor Jürgen David of The FCI did, make your own microbatch of chocolate. It’s as easy as grinding, conching, and some good old-fashioned tempering. Chef Jürgen tells us how. A while ago, Dave Arnold [director of culinary technology at … Continue reading →
Follow Us on Twitter!