Are you looking for a nice dessert, light to digest, easy to make and with a little wow effect?
Stoooop! No need to waist more time! I just have what you need!! My vanilla and raspberry vacherin!!
This dessert is a great idea after a plentiful meal, like a Christmas meal for instance or New Year’s Eve. Aww that’s a fortunate coincidence!
So this super easy dessert can be made 2 ways.
Or you can make this recipe the “I have not enough time” way. In this case, go to your supermarket, buy a good quality vanilla ice cream and raspberry sorbet! I promise, I won’t blame you!
After, it’s a piece of cake: meringue and chantilly cream. Play with your piping bag and that’s it!
Cherry on the cake: it’s a frozen dessert, so you get to make it in advance!!!! (I wrote 24 hours for the preparation time because of the freezing time, but you really need 30 to 40 minutes!)
My piping bag and my 8 teeth nozzle
My cranked spatula by De Buyer
My kMix for the meringue.
Shall we now?
The recipe, Chef!
Vanilla and Raspberry Vacherin
- 1 liter vanilla ice cream
- 1 liter raspberry sorbet
- 2 egg whites (70 g)
- 70 g caster sugar
- 70 g icing sugar
- 25 cl cream (30% fat)
- 2 tablespoons icing sugar
Preheat your oven at 100 degrees.
Make a rectangular meringue (the size of your cake mold). (you can make another one to place between the two layers of ice cream)
To do so, whisk the egg whites. When they get foamy, add the sugar in 3 times.
Once this meringue is very firm, add the 70 g of sifted icing sugar and mix gently with a spatula.
Pipe your meringue(s) and bake for 1 hour.
Once the meringue has cooled down, place it on your serving plate.
Pour the vanilla ice cream (a little soft if possible) in your cake mold. Spread well.
Set aside in the freezer for 15 minutes.
Add the smallest rectangular meringue (if you made one). Pour the raspberry sorbet on top. Spread well.
Set aside in the freezer.
After an hour, put the mold cake upside down on the meringue. The ice cream bloc will slide on the meringue after a few minutes.
Set aside in the freezer again.
Prepare the chantilly cream: whisk the cream. When it starts thickening, add 2 tablespoons of icing sugar. Keep whisking until you get a firm chantilly cream.
Pipe immediatly the chantilly cream on the vacherin.
Set aside in the freezer until dessert time.