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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4.3 ozraspberry pulp
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0.1 ozyellow pectin
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0.5 ozsugar
Preparation: Raspberry pâte de fruit
Cook
Used products: Raspberry pâte de fruit
-
4.6 ozsugar
-
1.1 ozglucose
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
-
15.4 grtartaric acid
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0.0 grwater
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
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10.6 ozegg white
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10.6 ozcaster sugar
Preparation: Meringue
Whisk
Used products: Meringue
-
9.9 ozconfectioner's sugar
Preparation: Meringue
Add
Used products: Meringue
-
0.7 oz0% 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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1.1 lbWhole milk
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1.1 oznonfat dry milk
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6.7 oz35% cream
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1.1 ozegg yolks
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4.8 ozsugar
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1.3 ozpowdered glucose
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0.1 ozconcentrated vanilla extract
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2 pod(s)vanilla
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15.4 grice 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
-
1.1 lbWhole milk
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1.0 oznonfat dry milk
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1.5 ozfarm fresh butter
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2.6 ozsugar
-
1.1 ozpowdered glucose
-
0.2 ozice 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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