{"id":346229,"date":"2013-11-04T11:02:19","date_gmt":"2013-11-04T03:02:19","guid":{"rendered":"http:\/\/www.mariefranceasia.com\/uncategorized-hk\/chef-bruno-menards-pavlova-recipe-346229.html"},"modified":"2019-05-04T12:48:30","modified_gmt":"2019-05-04T04:48:30","slug":"chef-bruno-menards-pavlova-recipe","status":"publish","type":"post","link":"https:\/\/www.mariefranceasia.com\/hk\/galerie\/chef-bruno-menards-pavlova-recipe-346229.html","title":{"rendered":"Step-by-step recipe: Chef Bruno Menard's Pavlova"},"content":{"rendered":" <p><strong>Ingredients:<\/strong><\/p> <p>1 Meringue<br \/> 1 Scoop of lychee sorbet<br \/> 1 Tsp of red fruit coulis<br \/> 1 Chantilly<br \/> 4 Fresh raspberries<br \/> 1 Tbsp of sliced almonds<br \/> 1 Sprinkle of icing sugar<br \/> and with a lot of love!<\/p>  <p><strong>Method:<\/strong><\/p> <p>1. Scoop a scoop of lychee sorbet on top of the Meringue<br \/> 2. Pour the red fruit coulis over the sorbet<br \/> 3. Followed by the Chantilly. Cover evenly.<br \/> 4. Place the fresh raspberries on top<br \/> 5. Sprinkle 1 Tbsp of sliced almonds then the icing sugar<br \/> 6. And a lot of love!<\/p>  <p><strong>\u00a0Read our exclusive interview with 3-Michelin starred Chef Bruno Menard <a href=\"http:\/\/www.mariefranceasia.com\/qa-with-3-michelin-starred-chef-bruno-menard\/\">here<\/a>.<\/strong><\/p>  <p style=\"text-align: right\"><strong>Recipe:<\/strong> Chef Bruno Menard<br \/> <strong>Photos:<\/strong> Simbian Chua\/ Marie France Asia<\/p> <p style=\"text-align: right\"> ","protected":false},"excerpt":{"rendered":"<p>Dessert doesn't get better than this! 3 Michelin-starred Chef Bruno Menard shares with us his special yet un-intimidating Pavlova recipe. 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