Upside-down pavlova tart with sage and strawberries

cooking

Sable (shortbread cookies)

• Put GRANDPRO Tart margarine, powdered sugar, almond flour, and salt in a bowl of a mixer and whip using spatula nozzle.
• Add egg melange bit by bit, stirring each portion until smooth.
• Add wheat flour and knead the dough until smooth.
• Put the dough between two sheets of parchment paper (60×40 cm) and roll it in 2-mm layer. Put in a refrigerator for stabilization (6 hours at least).
• Cut circles from the dough using 8-cm cooking ring; prick the blanks with a fork and put to a freezer (24˚С) for 15 minutes.
• Put a silicone hemisphere mold Silikomart SF002 70 mm (base up) on a baking sheet.
• Preheated an oven to 165˚C (top and bottom heating).Place the blanks on the mold in a staggered order and bake for 24 minutes.
• Cool the cookies and grease them with melted white chocolate. Let it congeal.

Sage gel

• Make a decoction of water and sage; let it brew for 1 hour and strain.
• Cool, add agar agar, xanthan gum, sugar and food coloring, then blend.
• Heat and boil for 2 minutes.
• Let it congeal, and then punch in food processor.
• Transfer to a gravy boat.

Apple sage cream

• Cook creme anglaise from apple puree, milk, sugar, and yolks (85˚C).
• Dissolve the gelatin mass in it and add sage leaves.
• Stir and it pour on the white chocolate. Grind with a blender.
• Cool to 35–40˚C, add cold GRANDPRO Cream margarine, and emulsify.
• Pour the cream into food container and stabilize in a refrigerator.
• Stir the cream with a spatula and transfer to a pastry bag.

Strawberry compote

• Heat strawberry puree to 32C in a saucepan.
• Mix pectin with sugar and pour it in the strawberry puree.
• Bring to a boil and add strawberries, chopped in 1×1-cm cubes.
• Boil for 30 seconds, add citric acid and cool.

Italian meringue

• Make syrup from water and sugar (boil to 119˚C).
• Start whipping egg whites (to the “beer foam” state), pour syrup in a thin stream.
• Blend meringue at a high speed.
• Transfer to a pastry bag.

Tuile

• Combine all the ingredients and blend.
• Bake in a hot frying pan until the water evaporates.
• Put it on a paper napkin to remove excess oil.

Assembling the dessert

• Put 2/3 of sage gel from the saucepan on a serving dish; smack it slightly with a spoon to get a splash effect.
• Put apple sage cream on а sablé, spread evenly with a spoon.
• Put strawberry compote and clean with a spatula.
• Put the tartlets on the gel with the wide side down.
• Put Italian meringue on the sablé in a spiral form; make a nice texture.
• Garnish the dish with the remaining sage gel, Italian meringue, fresh strawberries and sage. Decorate with a tuile.