Strawberry And Vanilla Vacherin

Layers of macerated strawberries with meringue, strawberry sorbet and vanilla ice cream. Yum!

The ingredient of Strawberry And Vanilla Vacherin

• 500g strawberries hulled
• 100g caster sugar
• 50g powdered glucose
• 4 egg whites
• 1 2 cup caster sugar
• 1 2 cup icing sugar
• 1 cup 250ml full cream milk
• 1 cup 250ml cream
• 1u20132 teaspoons vanilla bean paste
• 1 2 cup sugar
• 6 egg yolks
• 500g strawberries washed and hulled diced
• 1 4 cup icing sugar
• zest of 1 orange
• 2 tablespoons cointreau optional
• 1 2 cup small mint leaves to garnish

The Instruction of strawberry and vanilla vacherin

• 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
• 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 dont 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
• 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
• 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
• 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

Nutritions of Strawberry And Vanilla Vacherin

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