- Recipes Punto Italy

Vacherin

Vacherin
Refined, well-proportioned, delicate, fresh. A mirror-glazed dessert decorated with small meringues, crystals of edible rose petals and silver. When cut it reveals balanced layers of meringue and strawberry cream, with the surprise of a raspberry gelato core.

Italian-style strawberry semifreddo cream

  • milk 350 g
  • cream 150 g
  • lemon peel 1/2
  • vanilla pod 1/2
  • sugar 200 g
  • corn starch 15 g
  • rice starch 15 g
  • egg yolk 200 g
  • pastry cream 500 g
  • strawberry pulp 320 g
  • lemon juice 20 g
  • pasteurized egg white 175 g
  • powdered egg white 3 g
  • sugar 190 g
  • glucose syrup 35 g
  • strawberry liqueur 15 g
  • whipped cream 600 g

Bring milk, cream and aromatic parts to a boil.
Mix the dry parts with the egg yolks and add to the hot liquids.
Cook and emulsify. Chill and store.
Combine the pastry cream with the strawberry pulp and liqueur.
Prepare a meringue, heating egg white and sugar to 60°C, beat until cool and fold into the first part of cream, adding gently and use.

Vacherin_2

MERINGUE

  • egg white 250 g
  • powdered sugar 500 g
  • water-soluble pink colouring as needed

Beat the egg white and powdered sugar, adding the sugar in two steps.
Add the colouring and shape to size.
Bake at 100°C for 2-3 hours.
Apply cocoa butter to preserve its consistency.

RASPBERRY GELATO

  • water 390 g
  • raspberry pulp988 g
  • sugar 159 g
  • neutral stabilizer 12 g
  • inverted sugar 64 g
  • glucose syrup 42 DE 142 g

Mix the neutral stabilizer and sugar and pour into the water, add the other sugars and pasteurize.
Add the raspberry pulp and mix, freeze in the batch freezer, and shape to form an insert for the dessert.
Place in the blast freezer.

PINK GLAZE

  • water 150 g
  • sugar 300 g
  • glucose syrup 300 g
  • sweetened condensed milk 200 g
  • animal gelatin 25 g
  • water 125 g
  • Edelweiss white chocolate 36% 300 g
  • liposoluble pink colouring as needed

Heat the sugar and water to 103°C. Add the condensed milk and heat again to 103°C.
At 60°C combine the water-hydrated gelatin, chocolate and pink colouring.
Emulsify. Cool to 4°C and use at 35°C.

1) Assemble the dessert with rings 4 cm high following a specific order.
Start with the strawberry semifreddo.

2) On top of the first layer of strawberry semifreddo gently lay the meringue disc.

3) Continue with a second layer of strawberry semifreddo and place the raspberry gelato in the centre.

4) Close everything with another meringue disc. Smooth. Chill in the blast freezer and remove from the moulds.

  • Vacherin_preparazione_5a
  • Vacherin_preparazione_5b

5) (a, b) Complete by pouring the pink glaze, spreading and smoothing it.

6) Close the base of the cake with a band of soft pink chocolate for a delicate contrasting effect.

3) Finish with white chocolate discs as a base for the meringues. Add the silver leaf.

Vacherin_5

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