The Vacherin Passion
- 8 to 10 people
- Difficult
- Intermediate
Total time : 6 a.m.
- Preparation: 45 min
- Cooking time: 1 hour
- Rest: 4h15
Ustensiles requis
- Ice cream maker
- Hand blender (optional)
- Electric mixer or food processor
- Pan
- Cake or log mold, or verrines
A festive and elegant dessert Enhanced with Alain Milliat Passion Fruit Nectar. Created in three styles (log, multi-layer cake, or Eton Mess-style verrine). Ideal for the holiday season.
Dans cette recette
Ingredients
- 100cl Passion Fruit Nectar Alain Milliat
- 130g of sugar
- 5 egg whites (≈225 g)
- 450g white sugar
- 20g of cornstarch
- 1 tbsp apple cider vinegar
- 1 pinch of vanilla powder (optional)
- 100cl of whipping cream
- 100g icing sugar
Préparation
- 01 Meringues: Beat the egg whites at room temperature, gradually add the sugar, then the cornstarch and vinegar. Cook at 100°C for 1 hour. Let cool.
- 02 Passion Sorbet: Let the bottle stand upright for 1 day to separate the dense pulp from the juice. Express approximately 750–850 ml of pulp. Heat 185 g with the sugar until boiling, let cool, return to the rest. Churn, then store in the freezer.
- 03 Chantilly Cream: Whip the cream, using a chilled bowl and whisk. Add the icing sugar at the end of the assembly. Use 2/3 for garnishing, 1/3 for decorating the outside.
- 04 Assembly option log / multi-layer cake: layer of whipped cream, crushed meringue, sorbet, crushed meringue, final whipped cream. Unmold, ice, then place in the freezer. Serve 15 minutes after removing from the freezer
- 05 Assembly option multi-layer cake: alternate whipped cream-meringue-sorbet-whipped cream in a mold, freeze.
- 06 Optional assembly of Eton Mess-style verrines: alternate layers of crushed meringues, whipped cream and sorbet directly in glasses, to be consumed immediately.
Founder Alain Milliat
Founder of the brand
