18 July 2008

Perfect summer dessert

Time goes by very quickly and I find it hard to make 2 posts a week as I would like to. So before this week is totally over, here is a new recipe. This is a very easy dessert and totally in season and there is no baking involved. It's a recipe I got from my Mom on this last trip to France, the great thing about it is it's an ice cream so you can make it in advance and it won't spoil, you can have it in your freezer for this unexpected last minute dinner. With this dessert I can guarantee that your guests will be impressed, so simple yet so delicious.
Strawberry Vacherin / Vacherin à la fraise
For 8 people
3 egg yolks
4 Tbsp sugar (not too full)
350 gr Crème Fraîche (sour cream)
1 small bowl of fresh organic strawberries crushed
3 egg whites whipped
3 Tbsp icing sugar
5 or 6 small meringues (when in a rush I use Trader Joes's meringues)
Hand mix Egg Yolks, 4 Tbsp sugar and crème fraîche, then add the crushed strawberries.
Whip the egg whites till they are firm then add the 3 Tbsp of icing sugar.
Fold in the egg whites to the mix of egg yolks/sugar/cream/strawberries.
Pour in a Charlotte mold (or Jel-Ring mold) a layer of the mix, then roughly break some meringue on top, then pour another layer or cream mix, then meringue, then cream mix, ... to the top of your mold, tap the mold a little to release some of the trapped air, close and place in freezer.

This can be enjoyed on it's own or with a fresh strawberry coulis.

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