Modern Vacherin Marcona Origin Almonds

Modern Vacherin Marcona Origin Almonds

level 1

Dosage

Recipe for approximately 30 vacherins

Recipe components

Used Cacao Barry products

Raspberry pâte de fruit

IngredientsPreparation
  • 122g
    raspberry pulp
  • 3g
    yellow pectin
  • 13g
    sugar

Cook

  • 130g
    sugar
  • 30g
    glucose

Add in 3 times

Cook this mix until 76°Brix or 106°C (222,8°F).

  • 1g
    tartaric acid
  • 0,5g
    water

Then add
mixed with

Sheet out the dough (2 mm thick).
After cooling down, cut in 1 x 1 cm chunks.

Meringue

IngredientsPreparation
  • 300g
    egg white
  • 300g
    caster sugar

Whisk

  • 280g
    confectioner's sugar

Add

  • 20g
    0% fat powdered milk

Sift with

Pipe in 3 cm Ø tubs.
Bake at 90°C (194°F) for 12 hours.

Vanilla Ice Cream

IngredientsPreparation
  • 500g
    whole milk
  • 30g
    nonfat dry milk
  • 190g
    35% cream
  • 30g
    egg yolks
  • 135g
    sugar
  • 38g
    powdered glucose
  • 3g
    concentrated vanilla extract
  • 2pod(s)
    vanilla
  • 1g
    ice cream stabiliser

Mix

Let it mature for 24h in a cooler.
Churn in ice cream maker.

Marcona Origin Almonds Ice Cream

IngredientsPreparation
  • 500g
    whole milk
  • 27g
    nonfat dry milk
  • 43g
    farm fresh butter
  • 75g
    sugar
  • 30g
    powdered glucose
  • 6g
    ice cream stabiliser

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.