Pavlova with Calabrian Chili Olive Oil Tapioca, Mango Sorbet, Pineapple, & Lime

Directions

For the Soft Poached Pineapple

Peel and slice the pineapple vertically into 4 wedges. Next, cut out the core and slice each wedge into 3 even pieces, ensuring a width of 1½ inches. Once all cut, spread out the pineapple pieces evenly in a half-hotel pan. Ensure that no pieces are touching.

Place the sugar, honey, and water in a saucepan over medium heat. The sugar will first dissolve into a syrup and then start to caramelize. Keep a close eye on the mixture as it begins to change color. It will turn from clear to a light amber and then darken to a rich caramel color. Remove from heat when it reaches a dark amber. This process will take around 8–12 minutes depending on your stove.

Combine the pineapple and caramel in a vacuum-sealed bag then, submerge in a circulator (sous vide) at 210 °F for 3 hours, or until tender. Once done, remove the pineapple pieces and dice.

For the Mango Sorbet

In a blender, puree the mango until completely smooth. Add the mango puree, sorbet stabilizer, and lime juice and blend again. When combined, pour the mixture through a chinois, then freeze and spin in an ice-cream maker. Transfer to a covered container to set in the freezer overnight.

For the Lime Posset

Soak the gelatin sheets in a bowl of cold water for about 5–10 minutes until they become soft and pliable. Once softened, remove the sheets from the water and gently squeeze to remove excess liquid, then reserve.

Add all ingredients except for the gelatin to a small saucepan. Warm to a simmer, then add the softened gelatin and stir until it dissolves. Either by hand, or using a stand mixer, whip mixture until creamy and thick.

For the Calabrian Chili Tapioca

In a small saucepan, bring the orange juice and simple syrup to a boil, then add the dried tapioca pearls. Lower the heat to a gentle simmer and cook for 30–35 minutes, stirring occasionally, until the pearls turn translucent with a tiny opaque center.

Immediately remove from heat, then strain, rinsing tapioca under cold water to cool and remove any excess starch. Allow to drain very well, then place in a bowl and mix with the salt and Agrumato-Method Calabrian Chili Olive Oil.

For the Meringue Shells

Place the egg whites in the bowl of a stand mixer. Beat on medium speed using the whisk attachment. While machine is running, add the sugar in 4 even increments. Between each increment, use a blow torch to lightly warm the bottom of the bowl to ensure the sugar dissolves completely into the egg whites. Once all the sugar has been added, whip on high speed until stiff peaks form easily.

Next, prepare a piping bag by drizzling the inside with Agrumato-Method Calabrian Chili Olive Oil in red strips. This will create a marbled effect on the Meringue Shells. Scrape the mixture into piping bags, then pipe 2-inch diameter shells individually onto a lined baking sheet. Bake at 200°F, using the convection setting if available, for 45 minutes. Test, and once you’re able to pick up the Meringue Shell without it being too fragile, remove from oven. Carefully lift each shell and hollow it out, removing the excess, until the shell is ¼-inch thick (you want to create a hollow dome). Place the empty shells back in the oven for 10 more minutes to dry out completely.

To Assemble and Serve

Holding your Meringue Shell upside down, spread 1 Tbsp of the Lime Posset inside, being careful to evenly line the walls of the meringue. Next, add the Calabrian Chili Tapioca, followed by the Soft Poached Pineapple. Top with the Mango Sorbet. Use the remaining 1 Tbsp of Lime Posset to seal the bottom of your Meringue Shell and lock everything inside. Invert onto a plate and serve immediately.