Raspberry Lychee Vacherin
Put your latest puzzle and sourdough bread project on hold...
Our Raspberry & Lychee Vacherin recipe offers informative how-tos on French coconut meringue, raspberry sorbet, lychee ice cream, and invites creative plating.
COOKING INSTRUCTIONS:
Make Whipped Cream
- Add all ingredients into a bowl & whisk vigorously until it
- Transfer to a container and refrigerate until you are ready to use
Make French Coconut Meringue
- Preheat Oven to 225 degrees F
- Put egg whites and sugar in a mixing bowl and whip to medium peaks
- Combine 10x sugar with shredded coconut and gently fold into meringue to form a homogenous, glossy mix
- Move mix into piping bag, grab a sheet tray, cover with a silpat baking sheet and pipe merengue circles with a 2.25” diameter.
- Bake at 225 degrees F for 2 hours or until dry
- Cool to room temp for 30 minutes
- Store in an airtight container
Make Lychee Ice Cream
- Combine milk, 1/3 of sugar, golden syrup and milk powder into a sauce pot and bring to a simmer.
- Whisk in remaining sugar and eggs
- Slowly pour in ½ of milk mixture to temper
- Add this back to the pot and stir constantly until temperature reaches 180 degrees F and mixture is thick enough to coat the back of the spoon
- Immediately pass through a strainer, then whisk in cold cream and lychee puree.
- Cool in ice bath
- Freeze in an ice cream machine
Forming the Vacherin & Assembly
- Using a pre-frozen 25” entremets ring or a 100mm cookie cutter, place a disc of merengue in the bottom
- Add a scoop of raspberry sorbet on top and push against the sides of the ring to completely cover. The sorbet should only fill half of the ring leaving a deep cavity in the center
- Place one raspberry and half of a lychee inside, then cover to the top with lychee ice cream
- Garnish top with whipped cream and toasted coconut
- Use hands to warm the ring, allowing vacherin to slide over the bottom onto a plate of your choice
- Additional steps for artful plating –
- Melt ¼ cup of raspberry sorbet on a plate. Dip a cookie cutter into the melted raspberry sorbet and create garnish rings on the plate
- Apply dollops of whipped cream
- Option to garnish with – edible flowers (bachelor buttons), lychee jelly candies & purple shiso leaf
- Take a photo of your creation and tag us on instagram @onthemarcevents #onthemarcevents
- Serve immediately
