Berry vacherin
This vacherin with raspberries and redcurrants is delicious and pretty. A fresh and delicate recipe, which will find its place on your Christmas table!
1. Using an electric mixer, beat the very cold whipping cream into chantilly with the icing sugar and vanilla sugar. Coarsely chop the pink meringues.
2. In a turban mould spread a layer of chantilly, a layer of meringue and a layer of still frozen berries. Top with chantilly and place in the freezer for 4 hours.
3. Dip the raspberries and currants in the beaten egg white, roll in crystal sugar, let drain.
4. Wrap the mold with a hot damp cloth, unmold the vacherin. Arrange meringues around it. Decorate with fruit sugar, mint and sugar beads. You can also complement with raspberry coulis.
Photo credit: Sucré Salé
