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Before starting this Raspberry Vacherin recipe, make sure you have organised all the necessary ingredients.
On a sheet of greaseproof paper, draw circles (8-10cm diameter) with a pencil. You should use a ramekin for this operation. Flip the paper and place on a baking sheet which has been slightly greased. The paper should stick to the baking sheet.
In a flat-bottom pastry bowl, place the egg whites and add a pinch of salt.
Beat with a hand whisk...
... until stiff peaks form. When you tip the bowl, the egg whites should not slide.
Add half of the sugar...
... and whisk again for a few minutes until shiny.
Add the remaining sugar...
... and combine gently with a maryse or a wooden spoon, making circular motions.
Scoop the meringue in a piping bag fitted with a plain nozzle (13mm). Pipe 6 disks, following the marks on the greaseproof paper. You should be able to see the drawn circles through the paper. Use them to make a round and regular base.
On each meringue disk, pipe 3 circles on top of each other. The result should look like a small basket.
Repeat the same operation with the remaining disks.
Bake in a warm oven at 80°C, for 2 to 3 hours. The meringue should not brown.
Place the raspberries in the recipient of a food mixer or blender. Reserve a few whole raspberries for the finish.
Add the Grand-Marnier...
... lemon juice...
... icing sugar...
... and mix to obtain a fine coulis. Reserve in the fridge.
When cooked, remove the meringues from the oven and let cool. The meringue baskets should be dry outside, and soft inside.
Place one meringue basket on a serving plate.
Place one scoop of vanilla ice cream in the centre. You can use other flavours, such as raspberry, strawberry, pistachio, etc.
Cover the ice cream with raspberry coulis.
For the finish, arrange a few whole raspberries and a few fresh mint leaves.
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