Thursday, May 3, 2012

Blueberry Vacherin with Lemon Chantilly.

This vacherin is simply Kama's birthday dessert. This year, I wanted to find an alternative to the traditional baked layer cake so tadaaaa !


for 4 servings

for the meringues
- 2 egg whites
- 75g white granulated sugar
- 75g icing sugar
- a pinch of salt

for the chantilly
- 60cl whipping cream
- 2 tb white granulated sugar
- 3 tb lemon syrup
+ - a whip cream dispenser

for the sherbet
- 400g frozen blueberries
- 3 egg whites
- 30g sugar


for the meringues (it's better to make them beforehand)
Preheat the oven at 100°C
1) Whip the egg whites (incorporate the pinch of salt in the preparation) until they are quite firm.
2) Add the granulated sugar. Whip for 5 more minutes.
3) Add the icing sugar and stir gently with a spatula.
4) Put the preparation in a pastry bag.
5) Make circles with the preparation and bake for 2 hours.
6) Let them cool down for several hours or even overnight.

for the chantilly
1) Mix the whipping cream, sugar, and lemon syrup together.
2) Pour into the whip cream dispenser and refrigerate until serving.

for the sherbet
1) Put the frozen blueberries, egg whites, and sugar in a blender and mix until getting a homogenous and onctuous mixture.
2) Freeze the mixture for an hour.



No comments: