Pavlova with Strawberries, Raspberries and Blackberries

A very popular dessert from the new summer menu of the Strelka bar. Unlike traditional Pavlova, it turned out to be light, fresh and not at all cloying. Recipe from the brand chef of the Strelka bar and Brasserie Pont Régis Trigel.

Ingredients

• Protein - 120 g
• Sugar - 50 g
• Yogurt - 440 g
• Cream 33% - 440 g
• Gelatin - 24 g
• Sugar syrup - 250 g
• Lime - 1 pc
• Strawberry - 10 g
• Raspberries - 5 g
• Blackberries - 5 g
• Mint - 1 g
• For the meringue:
• Protein - 80 g
• Sugar - 80 g
• Powdered sugar - 80 g
• Sesame - 1 g
• Almond petals - 1 g

Directions

1. Let's prepare the mousse. Beat the whites, gradually add sugar and powdered sugar. Place on parchment in a thin layer of 2 mm, sprinkle with sesame seeds and almond petals on top. Bring to readiness in a combi steamer at 90 degrees Celsius.
2. Beat the protein with sugar well, gradually add the sugar syrup (hot), without stopping the whisk. Soak gelatin in cold water. Then dilute soft gelatin in 50 g of cream until smooth. Beat the cream and mix with the yogurt and the gelatin mixture, then add the lime zest. Mix everything and pour into molds. Refrigerate for 4 hours.
3. Serve: put the finished mousse on a plate, on top of the berries, lay out the broken meringue on the sides and decorate with mint.