Flambéed Banana Pavlova with Nouvelle-Aquitaine Buckthorn Honey

LA RECETTE

The Meringue:
1. Draw a 16cm circle on a piece of parchment paper and place it on a baking sheet. Set aside.
2. In a large bowl, whisk the egg whites and salt until stiff peaks form. Slowly add the ice water while continuing to beat gently.
3. Gradually add 250g of sugar until incorporated, then beat at high speed until firm, glossy peaks form.
4. Fold in the vinegar gently with a spatula, then sift in the cornstarch and fold delicately until fully incorporated.
5. Preheat the oven to 150°C (300°F). Scoop the meringue onto the parchment paper inside the drawn circle. Using the back of a spoon, create vertical lines all around the sides of the meringue, smooth the top, and make a shallow indentation in the center for the whipped cream.
6. Bake at 150°C (300°F) for 30 minutes, then reduce the heat to 135°C (275°F) and bake for another 45 minutes.
7. Turn off the oven and leave the meringue inside with the door closed for a few hours, or ideally overnight, to cool completely.

The Flambéed Bananas:
8. In a large skillet, melt the butter over medium heat. Add the bananas, sliced in half lengthwise.
9. Sprinkle with 4 tsp of sugar and let caramelize for a few minutes. Pour in the rum and carefully flambé the bananas.

The Honey Whipped Cream:
10. In a chilled bowl, combine the heavy cream, mascarpone, and a generous squeeze of Nouvelle-Aquitaine Buckthorn Honey.
11. Whip on high speed until it becomes thick and holds its shape. Transfer to a piping bag (optional) and keep in the fridge.

Assembly:
12. Assemble the pavlova right before serving. Pipe or spread the honey whipped cream onto the cooled meringue base.
13. Arrange the flambéed bananas in a concentric circle on top. Sprinkle with crushed pecans and drizzle with a few final ribbons of Nouvelle-Aquitaine Buckthorn Honey.