Step-by-step recipe: Chef Bruno Menard’s Pavlova
updated the 7 October 2015 à 00:07 Previous
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Dessert doesn’t get better than this! 3 Michelin-starred Chef Bruno Menard shares with us his special yet un-intimidating Pavlova recipe. Enjoy!
Ingredients:
1 Meringue
1 Scoop of lychee sorbet
1 Tsp of red fruit coulis
1 Chantilly
4 Fresh raspberries
1 Tbsp of sliced almonds
1 Sprinkle of icing sugar
and with a lot of love!
Method:
1. Scoop a scoop of lychee sorbet on top of the Meringue
2. Pour the red fruit coulis over the sorbet
3. Followed by the Chantilly. Cover evenly.
4. Place the fresh raspberries on top
5. Sprinkle 1 Tbsp of sliced almonds then the icing sugar
6. And a lot of love!
Read our exclusive interview with 3-Michelin starred Chef Bruno Menard here.
Recipe: Chef Bruno Menard
Photos: Simbian Chua/ Marie France Asia
Marie France Asia, women's magazine