Vacherin

AT A GLANCE

  • Serves 6 people

  • 5 eggwhites
  • 400 gm caster sugar
  • Scraped seeds of 1 vanilla bean
  • For greasing: vegetable oil
  • 150 ml pouring cream, whisked to soft peaks, sweetened with icing sugar to taste
  • 1 mango, thinly sliced
  • Pulp of 2 passionfruit
  •  
  • Pineapple and lime sorbet
  • 1.2 kg pineapple (about 1 pineapple), coarsely chopped
  • 120 ml lime juice (about 5 limes)
  • 75 gm (1/3 cup) caster sugar
  • 100 gm liquid glucose (see note)
  •  
  • Mango and passionfruit sorbet
  • 3 mangoes, coarsely chopped
  • 250 ml passionfruit pulp (about 12 passionfruit)
  • 70 gm caster sugar
  • 100 gm liquid glucose
01   For pineapple and lime sorbet, process pineapple in a food processor until puréed, then strain through a fine sieve into a bowl to yield 500ml juice (discard solids). Add lime juice, whisk in sugar. Melt glucose in a heatproof bowl over a saucepan of simmering water, remove from heat, add to pineapple mixture, whisk to combine, then freeze in an ice-cream machine. Transfer to a 1.5cm-deep 8cm x 28cm tray lined with baking paper, smooth top and freeze until firm (3-4 hours). Cut 6 rounds of sorbet with a 7cm-diameter pastry cutter dipped in hot water, place on a tray lined with baking paper and freeze until required.
02   For mango and passionfruit sorbet, process mango in a food processor until puréed, transfer to a bowl, add passionfruit, whisk in sugar. Melt glucose in a heatproof bowl over a saucepan of simmering water, remove from heat, add to mango mixture, whisk to combine, then freeze in an ice-cream machine. Transfer to a 1.5cm-deep 8cm x 28cm tray lined with baking paper, smooth top and freeze until firm (3-4 hours). Cut 6 rounds of sorbet with a 7cm-diameter pastry cutter dipped in hot water, place on a tray lined with baking paper and freeze until required.
03   Meanwhile, preheat oven to 100C. Whisk eggwhites in an electric mixer until soft peaks form, then, whisking continuously, gradually add sugar and vanilla and whisk until thick and glossy. Transfer to a piping bag and pipe 18 rounds 5mm thick and 7cm in diameter onto trays lightly oiled and lined with baking paper. Smooth tops, bake until crisp but not coloured (1¼-1½ hours), then cool completely on trays.
04   Place 6 meringue discs on serving plates, top with rounds of mango and passionfruit sorbet, then meringue discs, then pineapple and lime sorbet, then meringue discs. Top with a dollop of whipped cream, mango slices and passionfruit pulp, and serve immediately.
Note Liquid glucose is available from supermarkets and health-food shops.

This recipe is from the December 2010 issue of Australian Gourmet Traveller.
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