Vacherin glacé
A “vacherin glacé” is a dessert with meringue, a sorbet of red fruits and milk (or vanilla) ice cream.
You will need to prepare a batch of “fior di latte gelato” as well as a raspberry sorbet. I would advise to make these fresh as you assemble the vacherin, as they will need to be a bit soft so they will spread easily.
The meringue will take a few hours to prepare and cool down completely. I would advice to do this a day in advance. You can preserve the meringue for 3-4 days in a dry environment.
- 4 large or 5 small egg whites
- 200 g ultra-fine sugar
- 1 teaspoon of white wine vinegar
- 1/2 tablespoon of corn starch
- take the eggs out of the fridge and let them come to room temperature for 15 minutes
- preheat the oven to 130 °C
- line a baking sheet with baking paper
- separate the eggs, keep only the egg whites
- whip the egg whites into soft peaks, slowly add in the sugar and keep whipping
- at the very end, add in the vinegar and corn starch
- shape the meringue into two disks on the baking sheet
- bake for 1.5 hours (or until the exterior is dry and has a light crème colour
- leave the oven door ajar and let the meringue cool down completely in the oven
- 500 ml fior di latte gelato
- 500 ml raspberry sorbet
- a handful of raspberries (or other red fruit)
- 250 ml of cream
- 20 g ultra fine sugar
- put one of the meringue disks on a serving plate
- make the fior di latte
- top with the fior di latte gelato
- freeze for a few hours or until more or less solid
- make the raspberry sorbet
- top with the raspberry sorbet
- freeze for a few hours or until more or less solid
- put the second meringue disc on top
- whip the cream with the sugar into stiff peaks
- coat the outside with the cream, decorate with some extra fruit
- freeze for a few hours until solid