The 6th stage of our culinary calendar invites us to take a fresh, gourmet break… with a delicious red fruit pavlova!
Baked to perfection in a liquid nitrogen bath, the crisp, melt-in-the-mouth meringue is accompanied by seasonal red berries, a fresh fruit coulis, a dollop of Jean-Yves Bordier vanilla cream and a squeeze of lime!
A light and fruity dessert, to be discovered now in culinary workshops or in food corner format!
