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THE PERFECT VACHERIN GLACÉ This is a classic vacherin recipe, except for the use of mascarpone whipped cream, which holds its shape better than traditional Chantilly and complements the raspberries. The quality of the ice cream and sorbet will make all the difference.
For the meringue: 3 egg whites 200g/7.5oz sugar
For the filling: 300g/11oz vanilla ice cream 300g/11oz raspberry sorbet
Vanilla mascarpone whipped cream: 300ml/11/ 4 cup double cream 100ml/ 1/3 cup mascarpone 50g/2oz white sugar The seeds of half a fresh vanilla bean Fresh or frozen raspberries
1. In an electric mixer, beat the egg whites with 30g/1oz of the sugar, gradually increasing the speed. When they start to turn white, gradually add 70g/2.5oz more sugar. Beat on high speed until the meringue is stiff and glossy. Pour in the rest of the sugar and fold it in with a spatula. 2. Preheat the oven to 150°C/300°F. Take a pastry bag with a large, smooth tip, fill with meringue and pipe two circles measuring 18cm/7in each on to a parchment-lined baking sheet. Alternatively, spread the meringue using a spatula. 3. Bake the meringues for eight minutes, then lower the oven temperature to 90°C/195°F and cook for another two hours. Let the meringues cool at room temperature. 4. Thirty minutes before filling the meringues, take the ice cream and sorbet out of the freezer. When they are soft, spread them over one of the meringues in two distinct layers, using a spatula. Cover with the second meringue and place in the freezer for 30 minutes. 5. Beat the cream and mascarpone with the sugar and vanilla in an electric mixer until firm. 6. Remove the vacherin from the freezer and top with the whipped cream, covering the sides as well as the surface. Top with a few raspberries if you like. 7. Freeze for another 30 minutes before serving.