Friday, May 25, 2012

Vacherin aux fruits

Yield 10
For Vacherin cup (Conticini):

75 g Egg Whites
75 g Sugar
75 g Powdered Sugar
2 pinches salt
Whipped Cream
Strawberries or Raspberries

Make stiff peak Meringue with regular sugar and egg whites, plus the salt.
Fold in the powdered sugar.

Pipe to a hallow shape and dry in the oven at 200 F / 95 C until completely dry.

Fill with Vanilla Ice Cream, and garnish with Chantilly and strawberries or raspberries.

It’s the best summer Dessert made in the Market Class with Chef Alex !

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