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Strawberry and vanilla vacherin
Strawberry and vanilla vacherin
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Prep Time:
60 minutes
Cook Time:
200 minutes
Total Time:
260 minutes
Indulgent strawberry parfait with meringue, sorbet, and vanilla ice cream. Delicious!
Ingredients:
  • 500g strawberries, hulled
  • 100g caster sugar
  • 50g powdered glucose
  • 4 egg whites
  • 107.50 gm caster sugar
  • 75.00 gm icing sugar
  • 250ml milk
  • 250ml cream
  • 1–2 tsp vanilla bean paste
  • 112.50 gm sugar
  • 6 egg yolks
  • 500g strawberries, washed and hulled, diced
  • 37.50 gm icing sugar
  • Zest of 1 orange
  • 40.00 ml Cointreau (optional)
  • 125.00 ml small mint leaves, to garnish
Instructions:
  • Prepare the strawberry sorbet by combining strawberries, sugar, and powdered glucose in a blender or food processor. Blend until smooth. Strain for a silky texture if desired. For an ice cream machine, churn for 30 minutes, then freeze until firm. If you don't have an ice cream machine, add 1/2 an egg white in step 1, freeze the mixture in a tray until firm, then blend in a food processor for a creamy finish.
  • Preheat oven to 100C. In an electric stand mixer with a whisk attachment, combine egg white and a pinch of sugar. Whip on high until soft peaks form, gradually adding sugar one teaspoon at a time until stiff, glossy peaks form. Pipe or spoon small rounds of meringue onto a lined baking tray, making them around 5cm thick and sized to fit into serving glasses. Bake for 2 hours, then cool in the oven before removing to set aside.
  • For making ice cream, heat cream, milk, sugar, and vanilla paste in a saucepan over medium heat until sugar dissolves. Remove from heat once it simmers. In a large bowl, whisk egg yolks until pale. Slowly whisk in 1/2 cup of the hot cream mixture, then gradually add the rest while whisking constantly. Return mixture to the saucepan over low heat and stir for 5-10 minutes until thickened. Chill in the fridge. Process in an ice cream maker per the instructions, or freeze in a tray, stirring every 30 minutes until thick. Freeze until firm before serving.
  • In a mixing bowl, toss together strawberries, icing sugar, orange zest, and Contrieau (if using) until well combined. Chill in the fridge for at least 30 minutes, up to 1 day, for flavors to meld.
  • Use elegant stem-less wine glasses or round tumblers and begin by layering macerated strawberries in the bottom. Next, layer meringue pieces (crumbled or broken if needed). Follow with small scoops of ice cream and sorbet, more meringue, and macerated strawberries. Finish by garnishing with small, vibrant mint leaves for a beautiful presentation.

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