Le Calabash's Vacherin

Posted by Admin 5.01.2017 | 0 Comments

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Le Calabash's Vacherin

Pastry Chef Alison of Le Calabash will be presenting how you can prepare, make and impress with this dish on Friday at the Flavours of France stage!


For the creamy basil                                        For the raspberry mousse

- 4 gelatine leaves                                      - 3 egg yolks

         - 20g basil                                                  - 150 g caster sugar

- 190g cream                                              - 175 g blackberry puree

- 190g milk                                                  - 2 ½ gelatine leaves

- 115g egg yolks                                        - 350 ml double cream

- 75g sugar

For the raspberry jelly                         For the raspberry sorbet

- 225 g blackberry coulis                           - 250ml raspberry coulis

        - 27 g caster sugar                                     - 120ml stock syrup/ 50ml raspberry

        - 2 sheet gelatine                                           liqueur

For the meringue

- 90g egg whites

- 75g caster sugar

- 10g fécule

- 75g icing sugar



For the creamy basil

  1. Soften the gelatine in cold water. Infuse the basil leaves with the cream and milk by heating gently.
  2. Bring the mixture almost to the boil.
  3. Whisk the egg yellows and the sugar until pale, then pour over the hot cream.
  4. Heat to 85°C stirring continuously with a spatula. Add the gelatin. Continue to mix until you obtain a smooth cream. Leave for 4 hours.

For the raspberry mousse 

  1. Stir yolks, sugar and puree in bain marie and cook till 84ºc
  2. Add gelatine and whisk cool
  3. Mix lightly whisked cream with mixture
  4. Place in desired mould and set for at least 4 hours

For the raspberry jelly

  1. Soak gelatine in cold water to soften.
  2. Boil coulis and sugar together to dissolve sugar and remove from the heat.
  3. Add gelatine and stir to dissolve and incorporate, use as required.

For the raspberry sorbet

  1. Mix all the ingredients together in a mixing bowl, and then churn in an ice cream machine until mixture achieves a sorbet consistency.
  2. Transfer the sorbet to a plastic container. Cover with baking paper, expelling the air to ensure that very few ice crystals form on top of the sorbet.

For the meringue

  1. Froth the egg whites slightly. Mix the caster sugar and the fécule, then pour onto the frothed egg whites.
  2. Stop beating once you obtain smooth texture.
  3. Add the icing sugar with a spatula.
  4. Using a piping bag, create balls of 4cm and smaller ones for the final decoration.
  5. Cook for about 20 minutes at 120°C. Take them out straight away and place them onto a cold tray.

For the assembling

  1. Place a circle of genoise onto a dessert plate.
  2. Unmould the raspberry mousse and place onto the circle of genoise.
  3. Place 5 meringues upside down
  4. Arrange 7 raspberries and using a fine piping bag fill the center of each raspberry with basil cream.
  5. Place a ball of sorbet and with a piping bag garnish the plate with the basil cream.


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