le vacherin
What e-x-actly is a varcherin? Simply put, a gâteau (cake) made from a delectable combination of meringue and ice cream base. Here at notre Bistro we find the combination of chocolate ice cream base and raspberry meringues irresistible… can you handle it?
Happy Barking!
Recipe
le vacherin
le vacherin au chocolate:
1 1/4 cups very cold heavy cream
1/4 cup cocoa powder
3 large eggs, at room temperature
3 tablespoons sugar
2 teaspoons pure vanilla extract
1/2 cup of slivered almonds
les meringues:
4 large egg whites, room temperature
1 pinch kosher salt
1 cup plus 2 tablespoons superfine sugar
1 teaspoon cornstarch
1 teaspoon white-wine vinegar
1/2 teaspoon pure vanilla extract
1/4 cups freeze-dried raspberries
Directions
les meringues
Preheat your oven to 300F.
Prepare a cookie sheet with parchment or silt pat lining and set aside.
Add freeze dried raspberries to a food processor and chop until a powder.
In the bowl of a stand mixer with the whisk attachment, whisk together egg whites and salt on high speed until glossy peaks form.
Add sugar slowly with the mixer running, and beat until meringue is stiff and glossy. You can check for this by stopping the mixer, detaching the whisk attachment, dipping it in the egg white mixture, lifting it, turning it upside down, and seeing if the peak remains. If it does not, then mix for 2 minutes more.
Sprinkle in cornstarch, vinegar, and vanilla and mix on low to combine. if you don’t want the seeds from the raspberries, sift the freeze-dried powder of the meringue mix. If you don’t mind them, simply pour the freeze dried powder over the meringue mixture. Mix on low until you see the mixture develop a pink hue.
Using a large tablespoon, form large balls of meringue on the lined baking sheet. These don’t expand too much, so spacing 1 - 2-inches apart is parfait.
Bake for 30 minutes. If some crack, don’t worry…a couple steps down you’re doing to crush them up.
Let meringues relax in the cooling oven for at least 2 hours.
le vacherin
Prepare an 8-inch springform pan by simply setting it aside.
In a stand mixer bowl with whisk attachment, whisk the cream to soft whipped cream. Chill until ready to use.
Separate the eggs.
For the whites: Clean the mixer bowl and whisk attachment again (sorry for the extra work). Add the egg whites and whisk until foamy. Once foamy, add one half of the sugar. Continue to whisk until soft peaks (remember you can use the method above to check). Add cocoa powder and whisk to combine.
For the yolks: combine yolks, vanilla, and sugar in a separate bowl. Whisk until smooth. When it turns a little paler, it is done.
Fold the cream into the yolk mixture. If you have never folded, simply scoop all the cream on top of the yolk mixture and with a spatula in one hand, simply make the letter ‘J’ in the middle of the bowl. While doing this, simultaneously rotate the bowl.
Once you’ve gotten most of the cream folded into the yolk mixture, do the same with the egg white mixture. Here you want to be careful to not deflate the egg whites too much.
Build it deliciously: crumble enough meringues to cover the bottom of the springform pan, scoop/ladle one half of the yolk mixture on top and using the belly of a spoon/an off-set spatula, smooth over the meringues. Add another layer of meringues to cover this layer. Be sure to reserve some for the top. Add the remaining half of the yolk mixture and again, smooth over the meringues. Lastly, top with the remaining meringues and the 1/2 cup (or more if you fancy) of almonds.
Chill in the freezer for 6 hours minimum or until ready to serve. When ready to serve, simply run a knife around the edge prior to releasing from the springform pan, un-mold, and enjoy.
Note: this will melt if left out too long at room temperature, be sure to store in freezer when not in pursuit of deliciousness.
