Modern Vacherin Marcona Origin Almonds

Used Cacao Barry products

Fall / Winter

Modern Vacherin Marcona Origin Almonds

Created by

Philippe Bertrand
Director of Barry Callebaut CHOCOLATE ACADEMY™ France, MOF Chocolatier-Confiseur

Level

level 2

Dosage

Recipe for approximately 30 vacherins

Used Cacao Barry products

Raspberry pâte de fruit

Ingredients	Preparation
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

Ingredients	Preparation
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

Ingredients	Preparation
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

Ingredients	Preparation
500g whole milk 27g nonfat dry milk 43g farm fresh butter 75g sugar 30g powdered glucose 6g ice cream stabiliser 100g Praliné 50% Amandes Marcona	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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