Ice-cream Vacherin

Step by step recipe:

  1. 2 min.Ice-cream Vacherin : Photo of step #1
    Preheat the oven to 210°F (100°C).

    You will need a cake tin, dessert ring or plate about 23 cm (9 inches) in diameter to draw round. Draw 2 circles on a sheet of cooking parchment.
  2. 5 min.Ice-cream Vacherin : Photo of step #2
    Make a meringue with 90 g egg white and 150 g caster sugar.
  3. 2 min.Ice-cream Vacherin : Photo of step #3
    Turn the paper with the circles on over and fix down onto a baking sheet with a small dab of meringue at each corner.
  4. 5 min.Ice-cream Vacherin : Photo of step #4
    Use a forcing bag to pipe 2 neat discs of meringue using the circles on the paper to guide you.

    The professionals start from the centre and work outwards in one elegant gesture, but for amateurs like us, it is easier to start from the outside and finish in the centre, like in the photo.
  5. 3 min.Ice-cream Vacherin : Photo of step #5
    If there is any meringue left over, you can fill up the spaces on the paper with small meringue shapes to serve to your guests with coffee. Cook in the oven for 4 to 6 hours. For more details, see the recipe for meringues.
  6. 2 hoursIce-cream Vacherin : Photo of step #6
    Lay a sheet of cooking parchment of a baking sheet, stand the dessert ring on it and place a circle of meringue in the bottom. Put this in the freezer for at least one hour.

    If you do not have a dessert ring, you can use a strip of card wrapped in aluminium foil and bent round to the correct size.
  7. 5 min.Ice-cream Vacherin : Photo of step #7
    Remove from the freezer and spread a layer of blackcurrant sorbet on the meringue base to about halfway up the side of the ring.
  8. 5 min.Ice-cream Vacherin : Photo of step #8
    Follow this immediately with a second layer of vanilla ice cream.
  9. 4 hoursIce-cream Vacherin : Photo of step #9
    Finish with the second circle of meringue on top and press this down to sit firmly on the filling. It doesn't really matter if it cracks or breaks slightly.

    Put the vacherin back in the freezer for at least 4 hours.
  10. 5 min.Ice-cream Vacherin : Photo of step #10
    Take the vacherin out of the freezer and remove the ring. This is easier if you slip a knife blade around the edge.
  11. 8 min.Ice-cream Vacherin : Photo of step #11
    Use a forcing bag to pipe small whorls of Chantilly...
  12. Ice-cream Vacherin : Photo of step #12
    ...all over the top of the vacherin.
  13. 5 min.Ice-cream Vacherin : Photo of step #13
    Finish around the edge with a flat nozzle if you have one...
  14. Ice-cream Vacherin : Photo of step #14
    ...and cover the outside. You can pipe a "cord" around the bottom of the vacherin if you wish.

    If you don't have a flat nozzle, you can use a palette-knife to spread the cream around the outside.
  15. 2 hoursIce-cream Vacherin : Photo of step #15
    Put the vacherin back in the freezer for at least 2 hours bafore serving.

Remarks:

The vacherin will have a delightful eating texture if you get it out of the freezer and transfer it to the fridge 30 minutes before serving.

And to drink?

A Montbazillac or something similar.

Source:

Home made.

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