- 4 person(s)
- 15 minutes
Vacherin with exotic fruits
- 8 person(s)
- 40 minutes
- 2h20
Our suggestion
An iced vacherin goes well with a Crémant d’Alsace, preferably off-dry.
Ingredients
Coconut meringue:
- 6 egg whites
- 200g sugar
- 200 g icing sugar grated coconut
Mango marmalade:
- 2 mangoes
- 1⁄2 bunch cilantro
- 50g sugar
- 1 level tablespoon of white balsamic vinegar
Fruit casserole:
- 1 mango
- 1 papaya
- 1 kiwi
- 1⁄2 pineapple
- 1 pomegranate
- 2 passion fruit
- 1 coconut
- Mango and coconut sorbet
Steps
- Prepare the meringue by beating the egg whites with the sugar. Then gently fold the icing sugar into the egg whites.
- Preheat the oven to 100°, th 3. On a baking sheet covered with parchment paper, draw 8 circles where you will put a ball of egg whites.
- Also on another parchment plate, arrange 8 stainless steel circles with a diameter of 8 cm. Fill them with the rest of the egg whites, crush with a spatula, then sprinkle with grated coconut. Bake for 2 hours.
- Prepare the mango marmalade by mixing the mangoes cut into pieces, the coriander, the sugar and the white balsamic vinegar in a saucepan.
- Stew then reduce a little, and set aside in the fridge.
- Prepare the fruit mixture. Shell the passion fruit and the pomegranate, cut the other fruits into brunoise (small cubes).
- Carefully unmold the meringues from the stainless steel circles.
- Pipe a circle of meringue in the center of your plates. Cover it with mango marmalade.
- On top place a spoonful of mango sorbet and a spoonful of coconut sorbet.
- Top with a ball of meringue.
- Decorate the sorbets with the coconut and pineapple crisps & spread the exotic fruit brunoise around.
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- 6 person(s)
- 20 minutes