VANILLA AND BLACKCURRANT PAVLOVA

Put the egg whites and confectioner’s sugar in a large bowl.
Put the bowl in a bain-marie and keep whisking until the mixture reaches 130-140°F (55-60°C).

Take the mixture off the heat and mix it using an immersion blender.

Cook the blackcurrant purée and blackcurrants on a low heat for a few minutes.
Store at 40°F (4°C). 

Heat a small portion of the cream together with the sugar, then mix this with the rehydrated gelatin until it melts.
Add the remaining chilled cream, followed by the vanilla extract.
Store at 40°F (4°C) for at least 12 hours.

Heat the milk to 75°F (25°C), then add in the powdered milk and vanilla extract.
At 85°F (30°C), add the atomized glucose and sugars (but remember to set aside some of the sugar to mix with the stabilizer). Then add in the egg yolks and cream warmed to 95°F (35°C).
At 120°F (45°C), complete the mix by adding the remaining sugar combined with stabilizer.
Pasteurize at 185°F (85°C), mix and quickly cool to 40°F (4°C).
Leave to sit for at least 12 hours at 40°F (4°C).
Mix using an immersion blender and churn.

Melt the ingredients together. Set aside.