Tartare de boeuf
Read more
Iced Vacherin with red fruits
Try the perfect match!
An ice-cold vacherin with red fruits ideally paired with the Si Irrésistible rosé. A finish that you won't soon forget...
Iced Vacherin with red fruits
Ingrédients
- 2 large meringues
- 2 eggs
- 300 cl of liquid fresh cream
- 2 packets of vanilla sugar
- 3 tablespoons icing sugar
- Fresh red fruit or a frozen mixture
- Red fruit coulis
- An iron hinged mould
Présentation
- 1Take 3 salad bowls with you.
- 2First place one of the salad bowls in the refrigerator with the liquid crème fraîche.
- 3Separate the whites from the yolks in two bowls.
- 4Whip the egg yolks with the vanilla sugar.
- 5In the second bowl, beat the egg whites until stiff with an electric mixer and then gently add them to the previous mixture.
- 6In the 3rd bowl (placed in the refrigerator), whip the liquid crème fraîche with the icing sugar.
- 7In the 1st bowl (egg yolks + vanilla sugar), add the whipped cream and the egg whites. Mix delicately until you obtain a very smooth cream.
- 8In an iron springform pan, pour a little red fruit coulis to coat the bottom and then pour half of your creamy preparation.
- 9Place a few pieces of meringues on top of the assembly in progress, add a few red fruits and a bit of coulis.
- 10Repeat these assembly steps until your preparation, meringue and red fruits run out.
- 11Place your cake tin in the freezer for 4 hours or overnight to get a well-held vacherin.
To accompany this dessert, your wine merchant offers you the Si Irrésistible Crémant de Loire from the Maison Louis de Grenelle.
The Si Irrésistible is a gourmet sparkling rosé wine with notes of fruit intertwined with flowers, a gourmet taste with hints of citrus fruit.
