Raspberry Vacherin
By Chef Arnaud Lallement
- Beat the egg whites, tighten them with the sugar then add the icing sugar. Spread in cane movement sets of 6 cm and 3mm thick, and poaching, with a sleeve pocket and smooth, small balls. Put a baking at 80 degrees for about 3 hours.
- Heat raspberries, mix if necessary, add the sugar and agar-agar mixed together, mix and bring to a boil and add the gelatin, previously softened in cold water. Plates in two frames 40 by 60 cm, 12 hours and then cooled in cane & Tallier of 6cm.Mix sugar and stabilizer, and add to the raspberry puree and heated to 85 degrees, clear and mature 24 hours. Turbine.
- Scrape the Vanilla, add the milk and cream and boil. Blanch the egg yolks with the sugar, pour in the boiling liquid and heat to 85 degrees for 3 minutes, pass through a chinois, and remove and let rest for 24 hours, then maker.
- Put in a bowl, shoot well, put on a boiling water bath, let ‘cook’ for 2 hours, then pass through a chinois.
Ingredients:
300 Grams of Egg white300 Grams Sugar
300 Grams Icing Sugar
For the sauce:
2 Kg of Raspberries or broken20 Grams Agar-Agar
100 Grams Sugar
20 Sheets of Gelatin
Ingredients:
4 Kg of Raspberry puree240 Grams Sugar
24 Grams of Stabilizer
For the sauce:
2 Kg Raspberry150 Grams Sugar
150 Grams Water
Raspberry Foam:
3 Kg Raspberry puree
1 L Raspberry juice
30 Grams Sugar
30 Grams Lecithin
30 Grams Sucro
Fresh Raspberries
Ingredients:
Vanilla Ice Cream:2 L Milk
2 L Cream
32 Eggs Yolks
600 Grams Sugar
12 Vanilla beans