Vacherin melba

Vacherin melba

By
From
Encyclopedia of Food and Cookery
Serves
8

Vacherin meringue case

Ingredients

Quantity Ingredient
4 egg whites
230g caster sugar
1/2 teaspoon natural vanilla extract

Filling

Quantity Ingredient
750ml vanilla ice cream
200g tinned or fresh peaches, sliced
60g fresh, frozen or tinned raspberries, pureéd

Method

  1. To make the meringue case, cut a round of baking paper 20 cm in diameter, place on a greased baking tray and spray with non-stick cooking spray. Whisk egg whites and sugar together until very thick and glossy. Fold in vanilla. Put mixture in a piping bag fitted with a plain 1 cm tube.
  2. Pipe (or spread) a layer of meringue over paper round, then pipe several rings around outer edge, one on top of the other, to form a case. Bake in a preheated slow oven (150°C) for 35–40 minutes or until crisp and pale golden. Turn off oven and allow to cool completely in oven with door open. Just before serving, fill case with softened ice cream. Arrange peach slices on top and pour raspberry pureé over peaches. Serve immediately.

Variations

  • Vacherin chantilly with fruits: Make meringue case as above. Just before serving, whip 500 ml cream and fold in 2 tablespoons Grand Marnier and 1 tablespoon sifted icing sugar. Put a layer of fresh fruit, such as strawberries, or sliced peaches, bananas, apricots or grapes (or a mixture of fruits), in meringue case. Pile whipped cream on top and decorate with a little more fruit. If using peaches or bananas, first sprinkle slices with lemon juice to prevent discolouration. Serve immediately.
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