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France - - Bon Appétit -

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.

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