The recipe for Vacherin Passion

The vacherin, a traditional French dessert, the crispness of the meringue and the freshness and creaminess of the ice cream

Ingredients of Vacherin passion for 4 people:

For the sorbet

• 1 liter of nectar "passion fruit" 
• (leave the bottle upright 1 day before)
• 130g of sugar

For the meringues

• 5 egg whites (about 225g)
• 450g of white sugar
• 1 dash of vanilla powder (optional)
• 20g of Cornflour
• 1 tablespoon of apple cider vinegar

For the whipped cream

• 1L of fleurette cream (whole liquid cream) very cold. Also plan to put the bowl and the whisk in a cool place.
• 100g of icing sugar

Preparation of Vacherin Passion

For the meringues

• Plan to take your whites out of the fridge so that they are at room temperature when you turn them into snow.Weigh the necessary sugar and then beat the whites with a mixer (or pastry processor) until they are almost firm. Then add the sugar in three or four times. And only at the end, add the Cornflour and vinegar. These two ingredients will allow you to get meringues with a crispy crust and inside tendre.La meringue should be very smooth, firm and shiny. 
• Preheat the oven to 100 ° C. On a baking sheet, covered with parchment paper, place small piles (the equivalent of a tablespoon) of meringue, making sure to space them by 5cm.Bake for about 1 hour (the base of the meringues should come off easily), then let cool completely before reserving your meringues in an airtight box, for the day of assembly. 

For the sorbet

• Upstream, plan to leave your liter of passion fruit nectar standing for a few hours (or even the day before). Thus, the nectar is out of phase, which means that the fruit pulp concentrates in 2/3 of the bottom of the bottle, and the water floats on the upper third. Separate from the water to keep only the concentrated pulp (between 750 and 850 ml). 
• In a saucepan, pour 185g of this concentrated juice, add the sugar and mix. Bring to a boil, remove from heat and let cool completely. Add this syrup to the rest of the concentrated juice. Pour the mixture into the ice cream maker and let the ice cream maker make. If you prepare your sorbet in advance, reserve it in the freezer for a while. Remember to put it in the refrigerator for 30 minutes, before the cake is set, so that it is easy to work with.

For the whipped cream

• Take out the cream, the bowl and the whisk that you have reserved in the fridge.Whip the liquid cream until it forms a slightly firm whipped cream. Then add the icing sugar and then whisk for a few more turns. Stop before the whipped cream turns into butter! Two thirds of this whipped cream is used to garnish the cake. The remaining third is used to re-cover the edges of the cake, once removed from the mold.

Assembly: Place a layer of whipped cream at the bottom of the mold (about 8 to 10mm).Crush a few meringues between your fingers and place the small pieces in a tight layer on top of the whipped cream layer. Follow with a layer of sorbet about 1 to 1.5 cm thick. Then put back a tight layer of crushed meringue. Then finish with a thick layer of whipped cream. Reserve the cake in the freezer.

Serving: 15 minutes before serving, take it out of the freezer.