Modern Vacherin Marcona Origin Almonds
- Level:
-
Medium
- Makes:
-
Recipe for approximately 30 vacherins
Raspberry pâte de fruit
Used products: Raspberry pâte de fruit
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122 graspberry pulp
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3 gyellow pectin
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13 gsugar
Preparation: Raspberry pâte de fruit
Cook
Used products: Raspberry pâte de fruit
-
130 gsugar
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30 gglucose
Preparation: Raspberry pâte de fruit
Add in 3 times
Cook this mix until 76°Brix or 106°C (222,8°F).
Used products: Raspberry pâte de fruit
-
1 gtartaric acid
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0,5 gwater
Preparation: Raspberry pâte de fruit
Then add
mixed with
Sheet out the dough (2 mm thick).
After cooling down, cut in 1 x 1 cm chunks.
Meringue
Used products: Meringue
-
300 gegg white
-
300 gcaster sugar
Preparation: Meringue
Whisk
Used products: Meringue
-
280 gconfectioner's sugar
Preparation: Meringue
Add
Used products: Meringue
-
20 g0% fat powdered milk
Preparation: Meringue
Sift with
Pipe in 3 cm Ø tubs.
Bake at 90°C (194°F) for 12 hours.
Vanilla Ice Cream
Used products: Vanilla Ice Cream
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500 gwhole milk
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30 gnonfat dry milk
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190 g35% cream
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30 gegg yolks
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135 gsugar
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38 gpowdered glucose
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3 gconcentrated vanilla extract
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2 pod(s)vanilla
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1 gice cream stabiliser
Preparation: Vanilla Ice Cream
Mix
Let it mature for 24h in a cooler.
Churn in ice cream maker.
Marcona Origin Almonds Ice Cream
Used products: Marcona Origin Almonds Ice Cream
-
500 gwhole milk
-
27 gnonfat dry milk
-
43 gfarm fresh butter
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75 gsugar
-
30 gpowdered glucose
-
6 gice cream stabiliser
Preparation: Marcona Origin Almonds Ice Cream
Mix
Let it mature for 24h in a cooler.
Churn in ice cream maker.
Assembly
Dispose meringue disks on the base of the glass.
Add raspberry pâte de fruit chunks, vanilla ice cream and Marcona Origin Almonds ice cream scoops.
Repeat this operation and decorate with a meringue tub.
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