White Pearl Coconut Cream Pavlova Spheres

 

Ingredients

4 large egg whites, room temperature

1 cup superfine sugar

1 tsp white vinegar

1/2 tbsp cornstarch

1 tsp vanilla bean paste

1/4 tsp cream of tartar

1/2 cup coconut milk, full fat

2 tbsp sweetened condensed milk

1/4 cup white chocolate chips

1/2 tsp unflavored gelatin powder

1 tbsp cold water

1/4 tsp coconut extract

1 cup heavy cream, chilled

1/2 cup mascarpone cheese, softened

1/4 cup creamed coconut

1/4 cup powdered sugar

1 tsp vanilla bean paste

1/4 cup shredded coconut, toasted

1/4 cup white chocolate pearls

2 tbsp fresh pomegranate seeds

1 tbsp fresh mint, finely torn

1 tsp hot honey, for drizzling

1/2 tsp edible silver luster dust

Directions

Preheat your oven to 250°F and line a large baking sheet

with parchment paper.

Beat egg whites and cream of tartar until soft peaks

form, then gradually add superfine sugar one tablespoon

at a time until stiff, glossy, and very smooth.

Gently fold in the white vinegar, cornstarch, and vanilla

bean paste by hand using a rubber spatula.

Pipe 12 small, high rounds onto the baking sheet; use the

back of a spoon to create a deep, narrow well in the

center of each, shaping them to look like delicate pearls.

Bake for 50 to 60 minutes, then turn off the oven and let

the meringues cool completely inside with the door

closed to prevent cracking.

Bloom 1/2 teaspoon gelatin in 1 tablespoon cold water;

heat the coconut milk and condensed milk in a small

saucepan until simmering.

Remove from heat, stir in the bloomed gelatin and white

chocolate chips until melted and smooth, then stir in the

coconut extract.

Pour the coconut "liquid core" into mini silicone sphere

molds and freeze for at least 4 hours until solid.

In a large bowl, whisk the mascarpone, creamed coconut,

powdered sugar, and vanilla until smooth; in a separate

bowl, whip the heavy cream to stiff peaks and fold into

the mascarpone.

Fill the cooled pavlova shells halfway with coconut

cream, press a frozen liquid core into the center, cover

with more cream, and garnish with white chocolate

pearls, toasted coconut, pomegranate seeds, mint, silver

dust, and a light hot honey drizzle.