Yogurt and melon pavlova

By Hubert Cormier
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I’ve always loved art. Surprisingly, it’s only when I started working on this book that I noticed that art is everywhere around us. In the kitchen, you can create something spectacular with just a few basic ingredients. To me, this pavlova is a work of art. I can’t stop admiring this dessert’s bright white meringue and dazzling colors. What’s more, it’s just as sublime in reality as it is on paper!

SERVES
4
 TO
5
TOTAL TIME

Ingredients

For the pavlova:

  • 4 egg whites
  • Pinch of cream of tartar
  • 1 cup granulated sugar
  • 2 teaspoons cornstarch
  • 1 teaspoon white vinegar
  • 1 teaspoon coconut extract

For the topping:

  • 3/4 cup vanilla Greek yogurt (2% milk fat)
  • 1 cup coconut milk (see note)
  • 1/4 cup dried coconut flakes
  • Various melon varieties (canary, cataloupe, honeydew)
  • Papaya
  • Fresh mint leaves, for garnish

Directions

For the pavlova:

  1. Preheat the oven to 175°F (80°C).
  2. Trace a 20 centimeter circle on a piece of parchment paper and place it on a baking sheet.
  3. Whisk the egg whites and cream of tartar together. Beat
  4. using an electric mixer until soft peaks form. Add the sugar and keep on beating on high speed until stiff peaks form.
  5. Mix in the cornstarch, vinegar, and coconut extract.
  6. Spread the meringue inside the traced circle on the
  7. parchment paper, creating a “nest” with higher sides and a sunken center to receive the filling.
  8. Bake for two hours. Turn the oven off and let cool completely in the oven.
  9. Add the topping 30 minutes before serving.

For the topping:

  1. In a large mixing bowl, combine the yogurt, coconut milk, and coconut flakes.
  2. Spoon the mixture into the center of the cooled meringue.
  3. Use a melon baller to create about 30 balls from the different melon varieties and papaya and carefully place them over the yogurt topping.
  4. Garnish with fresh mint leaves and serve.
  5. Note: Use only the solidified part of the coconut milk. Use the remaining liquid in smoothies or freeze it into cubes.

Excerpted from Yogurt Every Day Hubert Cormier. Copyright © 2017 Hubert Cormier. Food photography by Catherine Côté. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

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