VANILLA VACHERIN

BY CHEF MARC TANNOURI
Serves 12 | Prep/cooking time 3 hrs
INGREDIENTS

French Meringue

  • 100g egg whites
  • 100g sugar
  • 100g icing sugar

Vanilla Ice Cream

  • 500g whole milk
  • 250g liquid cream
  • 250g egg yolks
  • 310g sugar
  • 1 vanilla bean

Whipped Cream

  • 250g liquid cream
  • 20g icing sugar
PREPARATION

1. Preheat the oven to 80°C. Prepare 2 sheets of butter paper.

2. In a glass or metal bowl, whip egg whites until foamy. Sprinkle in sugar a little at a time while continuing to whip at medium, speed for 5 to 7 minutes. When the mixture becomes stiff and shiny like satin, stop mixing.

3. Sprinkle in icing sugar a little at a time and mix carefully using a silicone spatula.

4. Transfer the mixture to a large pastry bag with a medium nozzle and squirt on the sheet of butter paper
the wanted shape.

5. Put the meringues in the oven for approximately 5 hours or until the meringues are dry and can
easily be removed.

6. In a pan, put the milk, the scraped vanilla bean and the half of sugar and bring to boil. Mix the egg yolks and the second half of sugar. Put over the egg yolks and sugar mix, 1/3 of the boiled milk and mix it.

7. Then put the mixture in the pan and cook it over a low fire to a temperature of 83°C. You’ll have to
stir continuously.

8. When it’s cooked, cool the mixture as fast as possible. Put the mixture in the ice cream machine.

9. When the ice cream is ready, put it in a silicone mould and place in the freezer.

10. For the whipped cream, whip the cream with the icing sugar until foamy.

11. Take out the frozen vanilla ice cream from the mould and cover it with a little layer of whipped cream.

12. Put the little meringues on the ice cream covered by the whipped cream.

 

No comments

LEAVE A COMMENT