Vacherin aux fruits

Ingredients:

Yield 10

For Vacherin cup (Conticini):

75 g Egg Whites

75 g Sugar

75 g Powdered Sugar

2 pinches salt

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Whipped Cream

Ice-cream

Strawberries or Raspberries

Procedure:

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 !