Raspberry Vacherin Recipes

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.

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.