Green Tea Meringue with Tipsy California Prune Ganache
From Great British Chefs – Pascal Aussignac
Pascal Aussignac deconstructs a classic Pavlova, and gives it a French twist, to create this beautiful California Prune dessert. Keeping the traditional combination of crunchy meringue, soft fruit and luxurious whipped cream, Pascal adds vibrancy and colour with a fragrant green tea meringue, and richness and depth from his tipsy ganache – a decadent mix of Armagnac-infused California Prunes and white chocolate. The three elements of this dessert can all be made ahead, making it perfect for a dinner party dessert.
Makes: 4Prep Time: 10 minutesCook Time: 30 minutes
- For the Green Tea Meringue:
- 3 egg whites
- 80g of caster sugar
- 80g of icing sugar
- 3g of matcha
- 1 pinch of salt
- For the Tipsy Prune Ganache:
- 12 California Prunes
- 50g white chocolate
- 200ml water
- 50g sugar
- 50g Armagnac
- 1 orange, zest only
- 1 lemon, zest only
- freshly ground black pepper
- To serve:
- 100g double cream
- Preheat the oven to 130°C. Line a baking tray with baking paper.
- To make the green tea meringue, place the egg whites and pinch of salt in a large, clean bowl and whisk together to a soft peak. Slowly whisk in the caster sugar a spoonful at a time, then the icing sugar until the mixture is smooth and glossy. Gently stir through the matcha powder to create an even green colour.
- Spread the meringue out across the lined baking tray (use a dab of the mixture to stick down the baking paper if needed) to a thickness of 1cm. Bake in the oven for 20 minutes then remove and allow to cool completely. This can be stored in an airtight container until needed.
- Meanwhile, place the California Prunes in a small pan and cover with the water. Add the sugar, Armagnac, citrus zests, and a twist of black pepper. Stir together and cook over a medium-low heat for 10 minutes until the prunes have softened and infused. Set aside to cool in the pan.
- Place the double cream in a large bowl and lightly whip until soft and voluminous. Store in the fridge until ready to serve – this can be prepared up to a few hours ahead.
- Place the white chocolate in a bowl over a pan of barely simmering water – being careful not to let the bottom of the bowl touch the water – and leave to melt, stirring occasionally.
- Remove the California Prunes from the poaching liquor and finely chop. Once melted, remove the chocolate from the heat and stir through the chopped California Prunes to create a thick, chunky ganache – add a little of the poaching liquor if it seems too thick, although the mixture should hold its shape nicely when spooned. Place in the fridge until serving.
- When ready to serve, scoop the California Prune ganache into a large quenelle on each plate, and add a few spoonful’s of the whipped cream. Roughly crumble over the green tea meringue so you have a mix of large pieces and fine crumbs.
- Serve immediately.