Cassis Pavlova
Yuzu-Lemon Curd, Coconut Meringue, Coconut-Yuzu Gel, Almond Shortbread, Blueberry Powder, Alyssum Flowers
Pastry Chef Samantha Mendoza of Little's Oyster Bar | Houston, TX
Adapted by StarChefs | September 2025 | Photo: alexander Zeren
INGREDIENTS
Yuzu-Lemon Curd:
Yield: 1 quart
230 grams unsalted butter, cubed
250 grams yuzu juice
Zest of 1 lemon
225 grams granulated sugar
200 grams whole eggs
2 sheets gelatin, bloomed
Almond Shortbread:
Yield: 1 quart
120 grams granulated sugar
194 grams all-purpose flour
65 grams almond flour
5 grams kosher salt
170 grams unsalted butter, cubed
Coconut-Yuzu Gel:
Yield: 2 cups
48 grams granulated sugar
3 grams agar agar
500 grams coconut purée
30 grams yuzu juice
Coconut Meringue:
Yield: 20 servings
150 grams egg whites
180 grams granulated sugar
Finely shredded coconut
Cassis Semifreddo:
Yield: 10 servings
5 gelatin sheets, bloomed
400 grams heavy cream
180 grams egg yolks
200 grams granulated sugar
75 grams glucose
250 grams cassis purée
10 grams vanilla paste
To Assemble and Serve:
Freeze-dried blueberry powder
Sweet alyssum flowers
METHOD
For the Yuzu-Lemon Curd:
Place cubed butter into a nonreactive container. Set chinois over top. Set aside. In a pot over medium-high heat, bring yuzu juice and lemon zest to a boil. In a mixing bowl, whisk to combine sugar and eggs. Temper with hot yuzu mixture, then add egg yolk mixture to pot. Cook until mixture has thickened to desired consistency. Remove from heat and whisk in bloomed gelatin. Pass through chinois set over butter and let strain. Remove chinois and using a Vitamix Commercial immersion blender, blend mixture until smooth. Place over an ice bath and let cool. Once cool, cover and refrigerate.
For the Almond Shortbread:
Heat combination oven to 325°F on lowest fan setting. In a mixing bowl, whisk to combine sugar, flours, and salt. Transfer mixture to a food processor. Add butter and process until a sand-like consistency is achieved. Spread mixture onto a parchment-lined sheet pan. Bake 8 minutes. Rotate and bake additional 6 minutes, or until golden brown. Let cool. Transfer to an airtight container and refrigerate.
For the Coconut-Yuzu Gel:
In a mixing bowl, whisk to combine sugar and agar agar. Set aside. In a pot over medium heat, combine coconut purée and sugar mixture. Bring to a simmer, whisking constantly. Pour mixture into a third hotel pan. Cover and refrigerate 2 hours. Once set, using a Vitamix Commercial immersion blender, blend mixture until smooth. Season with additional yuzu juice. Transfer to a squeeze bottle and refrigerate.
For the Coconut Meringue:
Heat oven to 200°F. Place desired shaped stencils on a silicone-lined sheet tray and set aside. In a stand mixer fitted with a whisk attachment, whip egg whites until light and frothy. With the machine running on low speed, slowly add sugar until desired meringue consistency is achieved. Transfer mixture to stencils. Top with shredded coconut. Bake 40 minutes. Transfer to a wire rack and let cool. Once cooled, transfer to an airtight container and reserve.
For the Cassis Semifreddo:
In a small bowl, combine gelatin and 20 grams cream. Set aside. In the bowl of a stand mixer fitted with a whisk attachment, whip remaining 380 grams cream until soft peaks form. Set aside. In a separate bowl of a stand mixer fitted with a whisk attachment, whip egg yolks. Set aside. In a pot over medium heat, add sugar, glucose, and 100 grams water. Bring mixture to 250°F, then slowly stream into reserved whipped egg yolks. Fold in reserved gelatin mixture, reserved whipped cream, cassis purée, and vanilla. Transfer to desired silicone molds and freeze overnight.
To Assemble and Serve:
Remove 1 Cassis Semifreddo from mold and place on the right side of a small serving plate. Top with desired amount Yuzu-Lemon Curd. Place 1 piece Coconut Meringue on the left side of the plate. Pipe 1 small circle Coconut-Yuzu Gel to the right of Cassis Semifreddo. Fill gaps with additional Coconut-Yuzu Gel and crumbled Almond Shortbread. Dust plate with blueberry powder. Garnish with alyssum.
