Chestnut-pear Pavlova

Whip the egg whites with part of the sugar. Gradually add the remaining sugar while whipping until a firm, glossy meringue forms. Carefully fold in the icing sugar by hand.

Piping and drying
Draw 8 cm Ø circles on silicone paper and turn the paper over. Pipe the base and rim with a 10 mm nozzle. Pipe the rim slightly irregularly on purpose, leaving enough space for the hemisphere insert later.

Leave the Pavlovas to dry overnight at 70°C.

Note: Using superfine sugar produces a denser meringue that stays dry longer.

Bloom the powdered gelatin in water. Warm the pear purée with sugar and lemon juice. Add the bloomed gelatin and stir until completely dissolved. Fold in the diced pears.

Spread 30 g chestnut purée into a 5.8 cm Ø, 3 cm high hemisphere silicone mold, creating a small central indentation. Fill the indentation with 12 g whipped cream and smooth the surface. Freeze until solid.

Once frozen, carefully unmold.

Cook the chestnuts with water, sugar and scraped vanilla bean. Simmer lightly for about 3 minutes. Remove the vanilla bean. Blend the mixture finely while still warm and continue processing as needed.

Note: This chestnut cream also works as a spread. Production is simple and efficient, which means that it can as well be sold as a spread. The cream is versatile and can be used in desserts such as fruit cakes or ice cream.

Place the cooked chestnuts in the syrup while still warm. Let them soak at least overnight.

Note: The outer layer becomes lightly candied, but significantly less sweet than fully candied chestnuts.

• Generously brush the dried Pavlova bases with melted cocoa butter to protect from moisture.
• Fill each with 16 g pear jelly.
• Dip the frozen chestnut cream hemispheres into the still-warm chestnut cream.
• Lightly texture the surface with a spatula.
• Place the hemisphere in the center of the pear jelly.
• Garnish with a piece of chestnut from the syrup and a touch of silver leaf.