Clementine and chestnut pavlova mont-blanc style

Chef Christophe Pulizzi shares his recipe for Clementine and Chestnut Pavlova, Mont Blanc style. A dessert to enjoy when temperatures cool, to sublimate these autumnal products.

This recipe for Clementine and Chestnut Pavlova by Christophe Pulizzi, chef at the Olivier restaurant in Pertuis (84), is from Gault&Millau magazine n°11. Discover the ingredients and preparation steps to make it as easy as possible.

Serves 6
Preparation time: 1 h 40
Cooking time: 5 h 55

Ingredients for Christophe Pulizzi's Clementine and Chestnut Pavlova

This recipe consists of a Swiss meringue and clementine and chestnut prepared in a variety of ways. Here are the ingredients.

For the Swiss meringue

250 g egg whites
500 g powdered sugar

For the clementine and chestnut sorbet

30 cl clementine juice
10 cl water
25 g sugar
5 g stabilizer
4 g atomized glucose
20 g peeled raw chestnuts

For the chestnut espuma

1 l water
380 g sugar
80 g honey
1 kg peeled chestnuts
clementine zest
380 g 35% fat reduced cream

For the clementine cream flambé with chestnut alcohol

5 clementines
128 g sugar
120 g white balsamic vinegar
40 cl water
5 cl chestnut alcohol

For the chestnut and clementine tartar

5 raw chestnuts, peeled
3 clementines
1 pinch Timut pepper
1 dash olive oil

Steps for Christophe Pulizzi's Clementine and Chestnut Pavlova

A few simple steps are all it takes to make the chef's Clementine and Chestnut Pavlova.

The Swiss meringue. Mix the egg whites with the powdered sugar. Heat the mixture in a bain-marie to 47°C, stirring regularly. Beat the meringue with a mixer until completely cool. spread onto a rhodoïd sheet in the shape of a drop. Bake at 70°C for 3 hours.
Clementine and chestnut sorbet. Bring all ingredients to the boil. Blend with chestnuts, then whirl.
Chestnut espuma. Prepare a syrup with the water, sugar, honey and zest. Boil the chestnuts in the syrup for 45 minutes. Blend finely. For 1 liter of purée, add 380 g of liquid cream and blend. Pour into a syphon and add two gas cartridges. Set aside.
Clementine cream flambéed with chestnut alcohol. Blanch the clementines three times, starting each time in cold water. Once tender, drain them, add the sugar, vinegar and water and leave to preserve for 2 hours. Add the chestnut alcohol, flambé, then blend finely to obtain a smooth cream.
Chestnut and clementine tartar. Cut the chestnuts into brunoise. Remove the segments from the clementines. Mix gently with a drizzle of olive oil and a grind of Timut pepper.
Finishing and garnishing. using a stencil, place the clementine cream on the bottom of the plate. Arrange the meringue in a teardrop shape on one side, then garnish the center with the chestnut tartar. Top with the espuma siphon, and decorate with chestnut cream using an angel-hair tip. Just before serving, add a few turns of Timut pepper to bring out all the freshness of the citrus fruit.

Has this recipe inspired you to discover Christophe Pulizzi's cuisine? Read the Gault&Millau review of Restaurant L'Olivier (1 toque).