Raspberry Vacherin

Name: Raspberry Vacherin
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT3H45M0.000S
Total time: P0Y0M0DT4H0M0.000S
Cuisine: french
Ingredients: 8 egg whites; 1 pound sugar; 1 pound raspberry powder; 1 basket fresh raspberries or 1 bag frozen strawberries; Sugar

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Level: Intermediate
Total: 4 hr

Prep: 15 min
Cook: 3 hr 45 min

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).

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Michel Richard, Citronelle, Washington, DC