Recipe courtesy of Michel Richard
Raspberry Vacherin
- Level: Intermediate
- Total: 4 hr
- Prep: 15 min
- Cook: 3 hr 45 min
Ingredients
Raspberry Vacherin:
8 egg whites
1 pound sugar
1 pound raspberry powder
Raspberry Sauce:
1 basket fresh raspberries or 1 bag frozen strawberries
Sugar
Directions
- Preheat the oven to 190 degrees F.
- Whip the egg whites until fluffy using a standing or hand held mixer. While on high speed, add 1/2 of the sugar. Slow to low speed and add the remainder of the sugar. Beat for 3 more minutes.
- Add the raspberry powder by hand and mix with a spatula. Place the mixture into a pastry bag. Place a piece of parchment paper onto a baking sheet. Using the pastry bag, create round domes with the mixture.
- Place in the oven at for 2 1/2 hours. Keep oven on. Remove from the oven and scoop out the insides with a spoon. Place back onto baking sheet and cook again for 1 hour at 190 degrees F.
- Let cool and store in a dry place.
- For Raspberry Sauce:
- Blend 1 basket of fresh raspberries with sugar to taste. (Frozen raspberries may be substituted).
