Vanilla Cream and Blueberry Pavlova 

Ingredients

Crisp Meringue:

Cream:

Blueberry Gel:

Caramelised Almonds:

Method

Crisp Meringue:

1. Whip the egg whites in a machine until soft peaks form. Add the caster sugar and whip to firm peaks.
2. Add the cream of tartar, salt and vanilla paste, mix to combine.
3. Fold in the icing sugar.
4. Pipe the meringue on a baking paper lined tray.
5. Dust with freeze dried blueberry powder.
6. Bake the meringue at 90C until completely dry.

Blueberry Gel:

1. In a saucepan combine all ingredients.
2. Bring to a boil stirring regularly.
3. Boil fully for 20 seconds to hydrate the agar agar.
4. Pour into a container and chill until set.
5. Blend until smooth in a food processor, add some sugar syrup if necessary to make it shiny.

Caramelised Almonds:

1. Boil the water, sugar, glucose and salt.
2. Add the sliced almond and boil for 1 minute.
3. Drain off the excess syrup.
4. Spread the almonds on a baking tray.
5. Bake at 160C approx. 12 minutes until golden brown.
6. Stir once or twice to keep the nuts separated.

Assembly:

1. Pipe the vanilla whipped cream decoratively around the edge of the crisp meringue.
   
2. It is recommended to fill a disposable piping bag and cut the tip at a 45-degree angle.
3. Fill the middle of the pav with a low layer of cream.
4. Pipe the blueberry gel over the cream base.
5. Wash fresh blueberries in 1:1 sugar syrup so they are shiny, then arrange on top.
   
6. Sprinkle with caramelised almonds and edible flowers.