Masterpiece of

tres doux

There are many variations of passages of Lorem
Ipsum available, but the majority.

Raspberry Vacherin

By Chef Arnaud Lallement

  1. 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.
  2. 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.
  3. 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.
  4. Put in a bowl, shoot well, put on a boiling water bath, let ‘cook’ for 2 hours, then pass through a chinois.


300 Grams of Egg white
300 Grams Sugar
300 Grams Icing Sugar

For the sauce:

2 Kg of Raspberries or broken
20 Grams Agar-Agar
100 Grams Sugar
20 Sheets of Gelatin


4 Kg of Raspberry puree
240 Grams Sugar
24 Grams of Stabilizer

For the sauce:

2 Kg Raspberry
150 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
  1. In a cocktail glass place a few fresh raspberries, a scoop of raspberry sorbet and vanilla ice cream, sprinkle with
    balls of meringue.
  2. Deposit on a plate of stewed duck raspberry meringue over a cane, a scoop of raspberry sorbet and vanilla
    ice cream, place the dumplings on a cane and decorate meringue with 3 fresh raspberries.
  3. In a sauce boat from a tickle mix the sauce, pour the juice in the gravy boat and the foam, make a table on the cube in
    the glass and Vacherin.


Vanilla Ice Cream:
2 L Milk
2 L Cream
32 Eggs Yolks
600 Grams Sugar
12 Vanilla beans