Vacherins with Raspberry Sorbet and Mixed Berry-Cardamom

posted by luvcookin 04-18-101 8:04 PM

Vacherins with Raspberry Sorbet and Mixed Berry-Cardamom Sauce

Begin at least a day before you plan to serve the vacherins. (Don't make them on a humid day; moisture prevents meringues from drying properly and staying crisp.) Use a 3 1/2-inch round cookie cutter or a 3 1/2-inch round can to trace the bases.

Meringues:
1 1/2 cups sugar
2 tablespoons cornstarch
6 large egg whites, room temperature
1/4 teaspoon cream of tartar

Sauce:
3/4 cup seedless raspberry jam
1/2 cup sugar
1/3 cup water
1 (16-ounce) package frozen unsweetened mixed berries (do not thaw)
1 teaspoon ground cardamom


Position 1 rack in bottom third and 1 rack in top third of oven; preheat to 200F. 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.

To assemble, if you freeze the vacherins, the meringues will be tender and chewy rather than crisp.

3 pints raspberry sorbet
Fresh raspberries
Fresh mint sprigs

Scoop sorbet into vacherins. (Can be made 2 days ahead. Wrap tightly; freeze.) Spoon sauce over. Garnish with berries and mint. Serve with remaining sauce.

Makes 8 servings

Go to Mimi's Archive Page

Return to Mimi's Recipe Request Line