Berry Vacherin Recipes

VACHERINS WITH RASPBERRY SORBET AND MIXED BERRY-CARDAMOM SAUCE

Steps:

• Position 1 rack in bottom third and 1 rack in top third of oven; preheat to 200°F. Line 2 large baking sheets with parchment paper. Using 3 1/4- to 3 1/2-inch-diameter cookie cutter as template, heavily trace 4 circles on each parchment sheet. Turn parchment over so that marked side faces down (circles will show through).
• Whisk sugar and cornstarch in medium bowl to blend. Using heavy-duty or handheld electric mixer on medium-high speed, beat whites in large bowl until foamy, about 1 minute. Add cream of tartar; beat until soft peaks form, about 1 minute. 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. Scoop enough meringue into pastry bag fitted with medium star tip to fill 1/3 full. Pipe small dot of meringue under parchment in each corner of baking sheets. Press parchment onto dots.
• Starting in center of 1 marked circle, pipe meringue in continuous spiral to fill circle completely. Pipe 1 meringue circle atop edge of base circle, forming standing rim. Repeat, piping 2 more circles atop first, forming meringue cup. Pipe 3 more cups on sheet, filling bag with meringue as needed. Pipe 4 cups on second sheet.
• Bake meringues 3 hours without opening oven door (sides of meringues may settle slightly). Turn off oven; let meringues stand in closed oven over-night to dry completely. (Can be made 1 week ahead. Store airtight in single layer.)
• Whisk jam, sugar and 1/3 cup water in heavy medium saucepan over medium-high heat until sugar dissolves and jam melts. Boil until sauce thickens and is reduced to generous 3/4 cup, whisking often, about 7 minutes. Add berries and cardamom; stir gently. Remove from heat; let stand 1 hour to thaw fruit. Cover; chill at least 2 hours and up to 1 day.
• Scoop sorbet into vacherins. (Can be made 2 days ahead. Wrap tightly; freeze. If you freeze the vacherins, the meringues will be tender and chewy rather than crisp.) Spoon sauce over. Garnish with berries and mint. Serve with remaining sauce.

VACHERINS WITH LEMON CURD AND STRAWBERRIES

Steps:

• Meringues: Preheat oven to 200 degrees. Line a ookie sheet with parchment paper.
• Place 2 egg whites, confectioners' sugar, 2 tablespoons sugar, cream of tartar and a pinch of salt in bowl of electric mixer. Using whisk attachment, whip until egg whites hold stiff peaks and are glossy (this may take as long as 10 or 15 minutes). Add vanilla and beat just until incorporated.
• Fill a pastry bag that has a small (1/4 inch), plain tip. Pipe a small amount of meringue under each corner of parchment to keep it secure during baking.
• Pipe a quarter-sized base of meringue onto the parchment. Next pipe a ring of meringue around the base and spiral upward to make a "nest" three rows high. Continue piping rows with remaining meringue.
• Bake in the oven for several hours until meringue is dry and crisp on the outside but slightly chewy on the inside (usually at least 3 hours). Let cool.
• Lemon Curd: Place 4 eggs, 1 cup sugar and lemon zest and juice in large mixing bowl or double boiler. Whisk constantly and vigorously over pot of simmering water on low heat until mixture is no longer foaming and very thick.
• Remove from heat. Add butter, whisking in until melted; season with salt. Strain curd, cool to room temperature and refrigerate until ready for use.
• To serve: Fill each meringue with a small dollop of lemon curd- too much will cause the curd to drip over the sides once the strawberry is added.
• Top each filled meringue with one halved strawberry. Garnish each with a mint leaf or tip, if desired.

CHAMOMILE-POACHED NECTARINES

Steps:

• Stir together sugar and 1 1/2 cups water in a large saucepan. Heat over medium-high heat, stirring constantly, until sugar has dissolved.
• Tie a small piece of cheesecloth around the chamomile to form a pouch. Add chamomile pouch, the vanilla bean, and nectarines to the saucepan. Reduce heat to low. Cook until nectarines are tender, about 7 minutes. Discard chamomile pouch and the vanilla bean. Let mixture cool completely. Poached nectarines can be refrigerated in their juice in an airtight container, up to 1 day.

BERRY VACHERIN

Steps:

• MAKE THE PAVLOVA AND THE CREAM:.
• Preheat the oven to 200ºF with two racks centered.
• Trace a 9-inch circle on each of 2 pieces of parchment paper.
• Turn over, and use each piece to line a baking sheet.
• Set aside.
• Place egg whites in the clean bowl (copper, if possible) of an electric mixer fitted with the whisk attachment.
• Beat on high speed until soft peaks form, about 2 minutes.
• Add 1/4 cup granulated sugar; beat to combine.
• Gradually add remaining 1 1/4 cups granulated sugar, 1 tablespoon at a time, until whites are very stiff and glossy.
• Add 1 teaspoon vanilla; beat just until combined.
• Divide batter between the traced circles, and use an icing spatula or rubber spatula to spread evenly to the edges of the circles.
• Place baking sheets on separate racks in the oven, and bake about 3 1/2 hours, switching the upper and lower sheets every 30 minutes.
• When fully cooked, the meringues should be white and dried and crisp on the outside, yet soft and somewhat chewy inside; test by tapping the center lightly with a fork.
• Remove from oven, and let cool completely on baking sheets.
• Combine cream, remaining 1 teaspoon vanilla and 2 tablespoons confectioners' sugar in a chilled metal bowl; whip until cream is stiff but soft.
• Place one meringue on a serving plate, and spread 3/4 of the whipped cream over it.
• Scatter half of the berries over, and place the second meringue on top.
• Spoon remaining cream onto the center of the meringue, and heap remaining berries on top.
• Dust the top with confectioners' sugar.
• Slice the vacherin with a thin sharp knife, and serve immediately with red raspberry sauce on the side.
• RED RASPBERRY SAUCE:
• Combine raspberries, sugar, lemon juice, and salt in a small nonreaactive saucepan over low heat.
• Cook until berries release their juice an just start to break down, about 5 minutes.
• Use a rubber spatula to press berries through a fine sieve; discard solids.
• Let cool, and refrigerate until ready to use.