BY STÉPHANE GLACIER, M.O.F. PÂTISSIER
MERINGUE - VANILLA ICE CREAM - RED BERRY SORBET - CHANTILLY
Recipe for five vacherins, 14 cm in diameter and 4.5 cm high
CHEF'S TIP: The vacherin can be adapted to create variety: exotic vanilla, vanilla chocolate...
INGREDIENTS
500 g icing sugar
500 g egg whites
500 g sugar
METHOD:
Sift the icing sugar. Whisk the egg whites with 1/3 of the sugar before stiffening them using the remaining sugar.
Gently mix in the icing sugar.
Using a piping bag fitted with a number 12 nozzle, pipe 14 cm- diameter discs and 10 cm-long fingers onto sheets of pastry and bake in a convection oven at 100°C for around 120 minutes.
INGREDIENTS
2,000 g milk
300 g 35% fat liquid cream
100 g milk powder
400 g sugar
200 g invert sugar
10 g stabilizer (pink pectagel)
12 g vanilla pods
320 g egg yolks
METHOD:
Heat the milk, cream and milk powder to 30°C.
Add the sugars, stabilizer and split vanilla pods.
Heat to 40°C and add the egg yolks, then pipe at 85°C. Strain, cool and leave to set for 12 hours. Churn.
INGREDIENTS
450 g water
400 g sucrose
120 g atomised glucose
2 g stabilizer
1,000 g red berry purée
METHOD:
Boil the water. Add the sucrose, atomized glucose and stabilizer mixture.
Bring to a boil and pour over the purée. Strain.
Cool rapidly to 3°C.
Set refractometer to 34%. Leave to set for at least 4 hours. Churn.
INGREDIENTS
1 liter 35% fat liquid cream
100 g sugar
50 g vanilla sugar
METHOD:
Whisk the cream until frothy, then stir in the mixed sugars.
METHOD:
Line 14 cm-diameter, 4.5 cm-high dessert rings with a strip of rhodoid. Attach the strapping rings. Line the rings with vanilla ice cream. Insert the meringue disc. Top with a layer of vanilla ice cream. Seal using the red berry sorbet.
Affix meringuettes around the dessert using Chantilly. Pipe rosettes of Chantilly onto the top of the dessert. Sprinkle with a few crushed pistachios, raspberries, red currants and a macaroon.