Raspberry Vanilla Vacherin

MARCELS_131_opt 2
Serves 10
150g 10x confectioners’ sugar
25g egg whites

Preheat oven to 200°F. Using a paddle, cream the ingredients until very white and fluffy. Pipe decorative lines. Bake for approximately 30 minutes. Add more time if necessary. Store in air-tight container.

300g heavy cream
35g sugar
2g vanilla extract
1/2 sheet gelatin, bloomed

Whip the cream, sugar, and vanilla to medium peak. Add melted gelatin. Whip to stiff peak.

90g grapeseed oil
45g fresh thyme, no stem
Double pinch ascorbic acid

Infuse hot oil and herbs. Allow to cool to room temperature. Blend in blender with ascorbic acid. Strain.

250g raspberry puree 50g water
25g sugar
18g fresh thyme

Bring 250g of puree, water, and sugar to a boil with thyme. Simmer for 1 minute. Whisk well.

Yields 1 half pan
4 fresh eggs
150g sugar
125g cake flour, sifted
8g baking powder
1g salt
2g vanilla extract
65g milk
90g fluid flex

Combine all ingredients in 20-quart mixer bowl using the whip attachment. Start at speed 1 for 1 minute. Increase speed to 2 for 10 minutes. Fill pan with batter. Bake at 300°F in convection oven for approximately 10 minutes. Rotate halfway. Cake should be firm and springy to the touch, and a wooden tester should come out clean.

165g water
15g trimoline
95g sugar
35g glucose powder
3g sorbet stabilizer
375g raspberry puree
Bring water and trimoline to a boil. Combine sugar, glucose, and stabilizer in a bowl and set aside. Whisk into liquid and bring back to a boil. Strain through a chinois over puree. Cool overnight. Burr mix (or use a hand-held mixer to blend thoroughly) before spinning.

390g milk
131g cream
1 vanilla bean
100g sugar
25g glucose powder
30g milk powder
3g ice cream stabilizer

Bring milk, cream, vanilla, and 1/2 of the sugar to a boil. Combine dry ingredients in a large bowl. Toss together and set aside. Whisk into boiling mixture. Cook to 180°F. Do not bring back to a boil. Cool overnight. Burr mix (or use a hand-held mixer to blend thoroughly) with vanilla bean inside. Strain through a chinois.

Put a heaping spoonful of raspberry thyme coulis on a plate. Use the bottom of a large spoon to spread the coulis to form a 3-inch circle (off-centered, towards the left , if desired). Use a squeeze bottle to dot thyme oil around one side of the raspberry coulis. Sprinkle thyme leaves over the oil. Place a 2.5-inch ring mold in the center of the raspberry coulis. Place a cut-out of vanilla sponge in the bottom. Top with a medium scoop of vanilla gelato. Use a spoon to press and level the gelato. Add a cut-out of vanilla sponge. Top with a medium scoop of raspberry sorbet. Use a spoon to press and level the sorbet. Add a dollop of vanilla whipped cream. Remove the ring mold. Top the whipped cream with fresh raspberries and raspberries halves around the coulis. Use the vanilla whipped cream to stick crispy meringue to the dessert.

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