Vacherin with peach and clove using a Aldi
(5)
Preparation time
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The Vacherin with peach and clove is a whimsical dessert that marries the crispiness of meringue with the creamy goodness of mascarpone and fresh cream, all while playing host to the fruity charm of peach sorbet. Originating from the French Alps, this delightful treat is a nod to the classic Vacherin Mont d'Or, but here, we take a fresh twist by infusing it with the warm, aromatic touch of cloves. A dessert that’s not just a feast for the palate but also a visual spectacle, it’s like a sweet cloud of joy that invites you to dive in! Fun fact: the name 'Vacherin' actually comes from a type of cheese, making this dessert the perfect excuse to indulge in a little culinary mischief. Serve it up at your next gathering, and watch as your guests’ eyes widen in delight, wondering how something so enchanting can exist!
Ingredients
- 4 Eggs
- 240 g Icing sugar
- 60 g Granulated sugar
- 6 Cloves
- 250 g Fresh liquid cream
- 250 g Mascarpone
Steps
- Preheat the oven at 100°C.
- Place the whisk.
- Add 4 eggs only white in the food processor bowl.
- Mix manual: 5:00min / 0°C / Speed 3. Filler cap open
- Add 120 g of icing sugar after a minute, gradually, by the cover aperture in the food processor bowl.
- Remove the whisk.
- Add 120 g of icing sugar in the food processor bowl.
- Gently mix using a spatula. Then transfer into a plain piping bag (Ø 9 mm) and set aside.
- Wash the food processor bowl.
- Draw a circle with a pencil on a sheet of baking paper using a pastry ring (Ø 20 cm). Pipe a spiral of meringue over the entire surface of the drawn circle.
- Then flip the sheet onto one of the prepared plates; repeat the entire process on the other plate.
- Using a fluted piping bag, create beautiful meringue rosettes on the trays, around the circles.
- Cook in the oven at 100°C during 3h .
- The meringue should be dry and firm. Store it in an airtight container and keep it at room temperature until the next day.
- Film the bottom of a pastry circle (Ø 20 cm)
- Add 800 g peach perfection sorbet in a round circle.
- Cover with the meringue disc.
- Setaside the preparation content in a freezer during 2h 30.
- Add 60 g of granulated sugar, 6 cloves in the food processor bowl.
- Mix manual: 10sec / 0°C / Speed 10. Scrape the sides of the bowl with the spatula
- Place the whisk.
- Add 250 g of fresh liquid cream, 250 g of mascarpone in the food processor bowl.
- Mix manual: 2:00min / 0°C / Speed 3.
- Transfer the whipped cream into a fluted piping bag and set aside in the refrigerator.
- Unmold the circle onto a serving plate, then cover the ice cream with the second disk of meringue.
- Pipe beautiful rosettes of whipped cream onto the vacherin. Decorate with the remaining meringues and serve promptly.
