Vacherin

This week we made vacherins...a small, bite size, simple dessert! These were really quick to make and had an unexpected creamy texture as they melted in your mouth! They were really delicious. The two components of this dessert are Italian meringue and diplomat cream topped with fresh fruit. These were piped into 2 inch circle bases and then peaks were piped around the edges. After they dried out in the oven, they received a small coating of white pate a glace and filled with diplomat cream stabilized with gelatin! I can't wait to make these again!

Italian Meringue
8 oz sugar
4 oz whites
2.5 oz water

Heat sugar with water in a saucepan until 240 degree F. Once it reaches about 210 degrees F, start egg white whipping in a mixer until soft peak. Once sugar syrup reaches temperature, pour over already whipping whites slowly. Whip on high speed until stiff peaks form. Pipe into shape above.

Filling
8 oz pastry cream
8 oz whipped cream
2.5 sheets of gelatin

Make pastry cream. Bloom gelatin in cold water and add to hot pastry cream. Whip cream to stiff peak and fold into room temperature pastry cream. Pipe into Italian meringue molds and top with fresh fruit.