During his time at Grant Achatz’s three-star Michelin restaurant Alinea in Chicago, Anthony was inspired by the chefs’ artistry and skill, watching as they coated balloons in chocolate to create perfect domes. It dawned on him that this technique could surely be applied to other pastry products. With that concept in mind, he designed and created Gazi’s Pavlova. At first this novel dessert appears as merely a meringue spiked dome garnished with citrus curd, freeze-dried raspberry powder, mint and viola flowers. However, there is a catch! Crack the dome open to reveal a sweet surprise; delicious textures and flavours mirroring that of the traditional pavlova.
Pavlova 1Pavlova Gazi 2