Pavlova Planifolia Vanilla

Ingredients and method, for 6 desserts

Planifolia Black Vanilla meringue

  • 150g egg whites
  • 150g caster sugar
  • 150g powdered sugar
  • ½ pod Planifolia Black Vanilla


  • Make a Swiss meringue with the egg whites, scraped vanilla and powdered sugar
  • Add powdered sugar once set
  • Poach balls of different sizes onto a 9cm-diameter stencil
  • Flatten slightly with a baking sheet and leave to dry

Planifolia Black Vanilla cream

  • 250g full-fat 35% cream
  • 25g powdered sugar
  • ½  pod Planifolia Black Vanilla
  • 25g egg yolks
  • 18g gelatin mass


  • Scrape and infuse the vanilla into the cream for 12 hours
  • Make a custard
  • Add gelatin mass
  • Pour a portion into the cavities of the "mini stone" mould and freeze
  • Quickly chill the rest and leave to stand for 24 hours
  • Cream the cooled custard to obtain a smooth, creamy texture

Planifolia Black Vanilla opaline

  • 150g fondant
  • 100g glucose
  • 1 pod Planifolia Black Vanilla


  • In a saucepan, cook the fondant with the glucose and the vanilla, scraped and chopped, at 155°C
  • Cool quickly on a silicone mat
  • Reduce to powder
  • Sift onto a silicone mat using a sifter
  • Bake for one minute at 175°C
  • Shape immediately on removal from oven

Planifolia Green Vanilla ice cream

  • 250g whole milk
  • 82.5g full-cream 35% liquid
  • 1 pod Planifolia Green Vanilla
  • 10g invert sugar
  • 45g egg yolks
  • 65g caster sugar
  • 25g milk powder
  • 1g stabilizer


  • Cut vanilla pods and infuse in milk and cream for 1h
  • Bring whole milk, cream, cut vanilla pod and invert sugar to the boil
  • Blanch yolks with powders
  • Cook at 85°C
  • Chinoiser and blend
  • Return vanilla pieces and cool rapidly to 3°C
  • Leave to mature for 4 hours
  • Chest again, blend and whirl

Candied  Planifolia Green Vanilla

  • 1 pod Planifolia Green Vanilla
  • 200g base syrup


  • Thinly slice green vanilla on the diagonal
  • Leave in hot base syrup for 1h
  • Vacuum-seal for 24h


  • Place a meringue disk in the center of the plate
  • Place 3 "mini stones" of vanilla cream
  • Fill with the remaining vanilla cream and poach partially
  • Make a quenelle of vanilla ice cream and place on top
  • Decorate with candied vanilla chips and a few Zallotti Blossoms and opalines

Recipe: Thibault Marchand

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