Recipe Strawberry and vanilla vacherin : Practical and Delicious

Ingredients:

Preparation steps:

Step 1

To make strawberry sorbet, place strawberries, sugar and powdered glucose in a blender or small food processor, blend until a puree forms. Strain mixture if you would prefer a smooth sorbet. Churn in an ice cream machine for about 30 minutes then place in a container and freeze till firm in the freezer. Alternatively if you do not have an ice cream machine, add 1/2 an egg white in step 1, pour mixture into a small baking tray, place in a freezer, when firm blend in a small food processor or blender.

Step 2

Preheat oven to 100C. To make meringue, place egg white and a pinch of sugar into an electric stand mixer fitted with a whisk attachment. Whisk on high speed until soft peaks form then add sugar one teaspoon at a time until all sugar is incorporated into the egg whites and the whites look stiff, thick and glossy. Pipe or spoon small rounds of meringue on a lined baking tray so that the meringue is about 5cms thick and small enough to fit into serving glass. Don't worry if the shape is not perfect as you will break up the meringue later. Bake for 2 hours, allow to cool in oven. Remove from oven and set aside.

Step 3

To make ice cream, place saucepan over medium heat. Add cream, milk, sugar and vanilla paste then stir until sugar dissolves. Bring to simmering point and then immediately remove from heat. In a large bowl add egg yolks and whisk until egg yolks are pale in colour. Add 1/2 cup of hot cream mixture and whisk. Add remainder of cream mixture, whisking constantly. Pour egg and cream mixture back into saucepan over low heat and stir with rubber spatula for about 5-10 minutes until mixture thickens and coats the back of a spoon. Cool mixture down in fridge. Once mixture is cool, churn in an ice cream machine according to manufacturers instruction. Alternatively pour into baking tray and place in a freezer whisking every 30 minutes until mixture is thickened. Leave to firm up in freezer for a few hours before serving.

Step 4

To make macerated strawberries, combine strawberries, icing sugar, orange zest and Contrieau (if using) in a mixing bowl and stir well to combine. Allow strawberries to sit in mixture for at least 30 minutes, up to 1 day, in fridge.

Step 5

To make and serve vacherin use clean, pretty glasses, I prefer using a stem-less wine glass or round tumbler, make a layer of macerated strawberries, top with meringue, crumbled or broken if discs are too small to fit into glass, then small scoops of ice cream and sorbet, meringue, macerated strawberries. Garnish with small, fresh mint leaves.

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