Vacherin Glacé Vanilla Raspberry
An express frozen Vacherin composed of two discs of meringues, a raspberry sorbet and vanilla ice cream, all covered with light whipped cream...
Ingredients
- 5 egg whites = 160g of whites at room temperature
- 290 g granulated sugar
- 480 g quality raspberry sorbet or other taste of your choice
- 480 g quality vanilla ice cream
- 420 g heavy whipping cream 30% very cold
- 25 g icing sugar
- Fresh raspberries for decoration
Prepare in advance
French meringue
- In the bowl of your mixer, pour the egg whites. Start whisking on medium speed until they start to foam. Add 1 tablespoon of sugar then continue to whisk until the egg whites turn white. Then add the sugar little by little, waiting between each addition, so that it is well incorporated.
- Continue whisking until you obtain a meringue with a firm, smooth, creamy texture. Pour into a piping bag with a round tip.
- Preheat the oven to 90 ° convection heat.
- On two baking trays, place a sheet of baking paper. Draw a 19cm circle on each in pencil, using your pastry circle to help you.
- Place the meringue in the pocket in the circle (snail style) about 1cm thick. Lightly smooth the surface with a spatula. With the rest of the meringue, change the tip to a fluted tip and place meringue domes on the free space. We will use it for the decor.
- Bake for 2h30. Then let it cool with the oven off for 2 hours. The meringue should dry completely.
Interior of the Vacherin
- Place the ice cream trays in the refrigerator 1 hour before starting to assemble to make them smooth and easy to handle.
- Using the pastry circle set to 18-19cm, cut the two meringue discs to the right size, pressing on them.
- Loosen the circle slightly then insert a strip of rhodoid inside the circle to make it easier to remove from the mold afterwards (recommended, otherwise you will need a blowtorch).
- Place your circle on the serving dish/plate. Place a first disk of meringue at the bottom of the circle. It should touch the edges. Tighten the circle slightly if necessary.
- Place the layer of vanilla ice cream to reach approximately half the height of your circle (mine is 8cm high). Smooth with the back of a tablespoon.
- Then place the second disk of meringue, pressing lightly.
- Continue by adding the layer of raspberry sorbet. Smooth the top well.
- Place in the freezer ideally overnight, or at least 6 hours.
Whipped Cream
- Beforehand, place the bowl and the whisk (from your food processor or mixer) in the freezer or refrigerator to cool them thoroughly. The cream must also be very cold.
- Pour the cream into the bowl with the icing sugar. Whisk on medium speed for about 5 to 10 minutes until you obtain a stiff whipped cream.
Décor
- Once the Vacherin has solidified, remove the circle and remove the rhodoid strip. Place a generous dose of whipped cream on top of the Vacherin and spread with a flat spatula. Do the same on the sides. Smooth everything out well.
- Place the remaining whipped cream in a piping bag fitted with a fluted tip. Make whipped cream decorations at the base of the Vacherin cheese, and on the top.
- Add the meringue domes made in advance, and the fresh raspberries.
- Return to the freezer until ready to eat.
Notes
Once completely finished, this frozen Vacherin will keep in the freezer a few hours before being eaten.
It can also be prepared several days in advance and stored in the freezer, like classic ice cream, but you will need to add the whipped cream decoration and fruit at the last moment (otherwise it will harden in texture).