Vacherins With Raspberry Sorbet And Mixed Berry-Cardamom Sauce
Serves: 4
Marley Adams
1 January 1970
Based on User reviews:
47
Spice
34
Sweetness
43
Sourness
37
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1 cup
Sugar2 tbsps
Cornstarch6 large
Egg White (room temperature)1 tsp
Cream Of Tartar3 cup
Seedless Raspberry Jam1 cup
Water1 tsp
Ground CardamomDirections:
1
Position 1 rack in bottom third and 1 rack in top third of oven; preheat to 200°F
2
Line 2 large baking sheets with parchment paper
3
Using 3 1/4- to 3 1/2-inch-diameter cookie cutter as template, heavily trace 4 circles on each parchment sheet
4
Turn parchment over so that marked side faces down (circles will show through)
5
Whisk sugar and cornstarch in medium bowl to blend
6
Using heavy-duty or handheld electric mixer on medium-high speed, beat whites in large bowl until foamy, about 1 minute
7
Add cream of tartar; beat until soft peaks form, about 1 minute
8
Add sugar mixture, 1 tablespoon at a time, beating until whites are very stiff and glossy, at least 4 minutes with heavy-duty mixer and 6 to 8 minutes with handheld
9
Scoop enough meringue into pastry bag fitted with medium star tip to fill 1/3 full
10
Pipe small dot of meringue under parchment in each corner of baking sheets
11
Press parchment onto dots
12
Starting in center of 1 marked circle, pipe meringue in continuous spiral to fill circle completely
13
Pipe 1 meringue circle atop edge of base circle, forming standing rim
14
Repeat, piping 2 more circles atop first, forming meringue cup
15
Pipe 3 more cups on sheet, filling bag with meringue as needed
16
Pipe 4 cups on second sheet
17
Bake meringues 3 hours without opening oven door (sides of meringues may settle slightly)
18
Turn off oven; let meringues stand in closed oven over-night to dry completely
19
(Can be made 1 week ahead
20
Store airtight in single layer
21
) Whisk jam, sugar and 1/3 cup water in heavy medium saucepan over medium-high heat until sugar dissolves and jam melts
22
Boil until sauce thickens and is reduced to generous 3/4 cup, whisking often, about 7 minutes
23
Add berries and cardamom; stir gently
24
Remove from heat; let stand 1 hour to thaw fruit
25
Cover; chill at least 2 hours and up to 1 day
26
Position 1 rack in bottom third and 1 rack in top third of oven; preheat to 200°F
27
Line 2 large baking sheets with parchment paper
28
Using 3 1/4- to 3 1/2-inch-diameter cookie cutter as template, heavily trace 4 circles on each parchment sheet
29
Turn parchment over so that marked side faces down (circles will show through)
30
Whisk sugar and cornstarch in medium bowl to blend
31
Using heavy-duty or handheld electric mixer on medium-high speed, beat whites in large bowl until foamy, about 1 minute
32
Add cream of tartar; beat until soft peaks form, about 1 minute
33
Add sugar mixture, 1 tablespoon at a time, beating until whites are very stiff and glossy, at least 4 minutes with heavy-duty mixer and 6 to 8 minutes with handheld
34
Scoop enough meringue into pastry bag fitted with medium star tip to fill 1/3 full
35
Pipe small dot of meringue under parchment in each corner of baking sheets
36
Press parchment onto dots
37
Starting in center of 1 marked circle, pipe meringue in continuous spiral to fill circle completely
38
Pipe 1 meringue circle atop edge of base circle, forming standing rim
39
Repeat, piping 2 more circles atop first, forming meringue cup
40
Pipe 3 more cups on sheet, filling bag with meringue as needed
41
Pipe 4 cups on second sheet
42
Bake meringues 3 hours without opening oven door (sides of meringues may settle slightly)
43
Turn off oven; let meringues stand in closed oven over-night to dry completely
44
(Can be made 1 week ahead
45
Store airtight in single layer
46
) Whisk jam, sugar and 1/3 cup water in heavy medium saucepan over medium-high heat until sugar dissolves and jam melts
47
Boil until sauce thickens and is reduced to generous 3/4 cup, whisking often, about 7 minutes
48
Add berries and cardamom; stir gently
49
Remove from heat; let stand 1 hour to thaw fruit
50
Cover; chill at least 2 hours and up to 1 day
51
Scoop sorbet into vacherins
52
(Can be made 2 days ahead
53
Wrap tightly; freeze
54
If you freeze the vacherins, the meringues will be tender and chewy rather than crisp
55
) Spoon sauce over
56
Garnish with berries and mint
57
Serve with remaining sauce
58
Scoop sorbet into vacherins
59
(Can be made 2 days ahead
60
Wrap tightly; freeze
61
If you freeze the vacherins, the meringues will be tender and chewy rather than crisp
62
) Spoon sauce over
63
Garnish with berries and mint
64
Serve with remaining sauce