Smoked Honey and Thyme...Smoked Honey and Thyme Roasted Fig Pavlova with Goat Cheese Whipped Ganache

A sophisticated, Michelin-star level dessert balancing crisp French meringue with earthy caramelized figs, fragrant smoked honey, and a velvety, tangy goat cheese whip.

Ingredients

Cooking Instructions

1. 01

   To prepare the Whipped Ganache: In a small saucepan, bring 50ml of the heavy cream and the scraped vanilla bean pod and seeds to a gentle simmer. Place the chopped white chocolate in a heatproof bowl and pour the hot cream over it. Let sit for 1 minute, then whisk until smooth.

2. 02

   Whisk the goat cheese into the warm white chocolate mixture until completely incorporated and smooth. Pour in the remaining 150ml of cold heavy cream, blending thoroughly. Cover with plastic wrap pressing directly onto the surface (film contact) and refrigerate for at least 4 hours, or overnight.

3. 03

   Preheat the oven to 100°C (212°F) and line a baking sheet with silicone baking mats or parchment paper.

4. 04

   In a stand mixer fitted with the whisk attachment, beat the egg whites and cream of tartar on medium speed until soft peaks form. Slowly add the superfine sugar, one tablespoon at a time, keeping the mixer running. Once all sugar is added, turn the speed to high and whip until stiff, glossy, and sugar crystals have fully dissolved (about 7-8 minutes). Gently fold in the cornstarch.

5. 05

   Pipe or spoon the meringue into 6 elegant, nest-like discs (approx. 8cm diameter) on the prepared baking sheet. Gently press the back of a spoon in the center of each to create a shallow well. Bake for 75-90 minutes until the meringues are dry to the touch and peel away easily from the paper. Turn off the oven, prop the door slightly open, and let them cool completely inside the oven to prevent cracking.

6. 06

   For the Roasted Figs: Preheat the oven to 190°C (375°F). In a small bowl, whisk together the smoked honey, balsamic vinegar, and fresh thyme leaves. Toss the halved figs in this glaze and arrange them cut-side up in a baking dish. Sprinkle with a pinch of smoked sea salt. Roast for 12-15 minutes until the figs are tender and slightly caramelized, bubbling in their juices. Set aside to cool to room temperature.

7. 07

   To assemble: Retrieve the chilled goat cheese ganache from the refrigerator. Transfer to a stand mixer with the whisk attachment and whip on medium-high speed until it holds medium-stiff peaks (do not over-whip or it will grain). Transfer to a piping bag fitted with a star tip.

8. 08

   Place a meringue shell in the center of each serving plate. Pipe a generous swirl of the whipped goat cheese ganache into the center of the meringue. Artfully arrange 3 to 4 warm roasted fig halves on top of and around the ganache. Drizzle the remaining warm, caramelized honey-balsamic pan juices over the figs and pavlova. Garnish with a sprinkle of bee pollen and delicate micro-thyme leaves. Serve immediately.