Chef Dave Pynt shares his smoking hot secret to a mouth-watering pavlova topped with fresh fruit and a moreish white chocolate chantilly cream
Burnt Ends is a modern barbecue restaurant in Singapore’s Dempsey Hill that serves modern Australian barbecue and boutique wines. At the heart of the restaurant is an open kitchen concept with a custom four-tonne, dual cavity oven and four elevation grills. It has one Michelin star and is No. 68 on the World’s 50 Best and No.15 on Asia’s 50 Best.
Curated by Head Chef Dave Pynt, the new Burnt Ends book is an immersive, first-person narrative by Dave, offering an intimate journey into the heart and soul of the modern BBQ restaurant that has captivated food lovers worldwide.
Serves 10
Ingredients:
For the white chocolate chantilly:
– 500ml cream
– 500g white chocolate
For the pavlova base:
– 188g egg whites
– 280g white caster sugar
– 2 tsp white distilled vinegar
– 1 tsp cornflour
To finish:
– 1 pavlova base
– white chocolate Chantilly, enough to cover the base
– 10g fresh mint, leaves picked
– 50g fresh mango, peeled, sliced thinly
– 50g fresh green kiwi, peeled, sliced thinly
– 50g fresh golden kiwi, peeled, sliced thinly
– 50g fresh blueberries, washed
– 50g fresh strawberries, washed and cut into quarters
– 50g fresh soursop, peeled and cut into strips
– 50g fresh jackfruit, cut into strips
– 50g fresh red grapes, halved
– 10g toasted sliced almonds
– 10g fresh lemon zest
– icing sugar, to dust
Method
Day 1. Start with the white chocolate Chantilly. In a medium-sized pan, melt the white chocolate with 250ml of the cream and bring to 70oC.
– Take off the heat, add the remaining cream, gently mix well until combined and leave to cool. Strain and refrigerate overnight.
Day 2. Begin the Pavlova base. In a food mixer, whisk the egg whites with 56g of the sugar on speed 8 (fast beating/whipping).
– When the sugar is well combined, add another 56g and keep whisking until combined again.
– Repeat until all the sugar is well mixed in and medium-sized peaks are formed, then gently drip in the vinegar while whisking.
– Continue whisking until the mixture forms high peaks.
– Stop whisking, add the cornflour then start whisking very slowly, gradually increasing
speed until reaching a fast whisk again.
– Keep whisking until the mixture can form very high, stable peaks.
– Fill a piping bag and pipe the required size and shape of meringue onto a tray lined
with a silicone baking mat sprayed with vegetable oil.
– Rest for two hours at room temperature before baking.
– Bake at 140oC, at fan 2,0% moisture for 25 minutes.
– Leave the meringue in the oven with the heat turned off and door kept closed for at
least 30 minutes.
– Use a spatula to carefully remove from the silicone mat.
To finish: place the pavlova base in the centre of the serving plate.
– Whip the white chocolate Chantilly until thick, then spread evenly over the base.
– Place all the sliced fruits artfully on top of the Chantilly.
– Sprinkle fresh lemon zest over and top with mint leaves and toasted almonds. Dust
with icing sugar and serve immediately.
Recipe courtesy of chef Dave Pynt, extracted from Burnt Ends
