BEHIND THE PLATE
Hyewon Kwon, Executive Pastry Chef Broken Sound Club, Boca Raton, Fla.
WHEN BROKEN SOUND CLUB (Boca Raton, Fla.) began planning an exclusive bourbon-tasting experience for members, Executive Pastry Chef Hyewon Kwon wanted to capture the essence of the event in a dessert. The Bourbon-Smoked Pavlova she crafted benefits from smoke generated by pear wood chips soaked in bourbon and infused into the meringue. Inside the dome, she pipes raspberry confit and white chocolate mousse. “It’s an amazing combination of flavors,” says Kwon, who garnishes each pavlova with a hand-crafted roasted rose made of meringue.
Bourbon-Smoked Pavlova INGREDIENTS FOR WHITE CHOCOLATE MOUSSE:
5 gms. 180 gms. 70 gms. 2 ea. 500 gms. 2 Tbsp.
gelatin sheets Valrhona Ivoire white chocolate whole milk vanilla bean whipped cream bourbon
INGREDIENTS FOR BOURBON-SMOKED PAVLOVA:
as needed 280 gms. 200 gms. 1tsp. 200 gms. 3 ea.
pear wood chips, soaked in bourbon egg whites granulated sugar cream of tartar confectioners’ sugar vanilla bean
INGREDIENTS FOR RASPBERRY CONFIT:
250 gms. 1Tbsp. 1 ea. 1ea. 50 gms. 1ea. 3/4 tsp. 100 gms.
fresh raspberry lemon juice lemon zest orange zest granulated sugar vanilla bean pectin powder fresh raspberries
INGREDIENTS FOR ROASTED ROSE:
280 gms. 400 gms.
egg whites granulated sugar
PROCEDURE FOR WHITE CHOCOLATE MOUSSE:
1. Bloom gelatin. Once bloomed, place in bowl with semimelted white chocolate. 2. In medium sauce pot, bring milk and vanilla bean to a boil. Add to chocolate and gelatin mixture and stir until completely melted. Set aside to cool. 3. In a mixing bowl, add heavy cream and whip until soft peaks are formed. 4. Fold whipped cream into cooled chocolate and gelatin mixture until fully incorporated. Refrigerate overnight. 8
l Club + Resort Chef l November 2022
PROCEDURE FOR BOURBON-SMOKED PAVLOVA:
1. Soak pear wood chips in bourbon and prepare a smoke gun. 2. Combine egg whites, sugar and cream of tartar and whip on medium speed. While whipping, add smoke with smoke gun. Incorporate bourbon-soaked wood smoke into the meringue. 3. Add confectioners’ sugar and vanilla bean, then fold until fully incorporated. 4. Pipe into dome shape and bake at 200°F for 2 hours. PROCEDURE FOR RASPBERRY CONFIT:
1. In medium sauce pot, combine fresh raspberry, lemon juice and zests, sugar and vanilla bean. Cook on medium heat until berries are macerated. 2. Slowly add pectin and cook for 3 to 5 minutes. Remove from heat and cool. 3. Once cool, add fresh raspberries and combine. PROCEDURE FOR ROASTED ROSE:
1. Combine egg whites and sugar over double boiler. 2. Whisk until sugar is dissolved, then transfer to a mixer and whisk on full speed until firm Swiss meringue is formed. 3. Pipe into rosette shape and torch until golden brown. Set aside. ASSEMBLY:
1. Take dehydrated meringue dome and fill halfway with raspberry confit. 2. Cover the remaining space with white chocolate mousse. 3. Garnish with roasted rose, fresh raspberries and edible flowers. www.clubandresortchef.com
