New Vacherin

Pastry recipe
Luc Debove

Luc Debove

MOF & World Champion 2011 Ice Cream
Executive Pastry Chef at École Ducasse – École Nationale Supérieure de Pâtisserie (ENSP), located in Yssingeaux in the Haute-Loire region of France. Honors: 2011- Meilleur Ouvrier de France (Glacie...
  1. Mara des bois sorbet

    Ingredients

    • Water - 575 g
    • Sugar - 250 g
    • Powdered glucose - 100 g
    • Dextrose - 100 g
    • Invert sugar - 40 g
    • Stabilizer - 8 g

    Hydrate the stabiliser with the water from recipe (4 mins in the microwave covered with cling film) at 800 watts.
    Put the water and the rest of the sugars in the pasteuriser.
    Cook at 65°C, and add Mara des bois strawberry puree, mix and churn immediately.

  2. Vanilla-lemon ice cream

    Ingredients

    • Milk - 1 200 g
    • Cream - 420 g
    • Egg yolk - 60 g
    • Milk powder 0% - 40 g
    • Granulated sugar - 300 g
    • Powdered glucose - 50 g
    • Dextrose - 50 g
    • Stabilizer - 8 g
    • Vanilla pod - 2
    • Lemon (zest)

    Hydrate the stabiliser with the milk from recipe (4 mins in the microwave covered with cling film) at 800 watts.
    Put the milk, cream, egg yolks, the rest of the powders, sugars, lemon zest and vanilla pod in pasteuriser.
    Cook at 85°C.
    Blend, strain and churn immediately.

  3. Light cream

    Ingredients

    • Lime (juice) - 250 g
    • Sugar - 75 g
    • Corn starch - 30 g
    • Egg yolk - 60 g
    • Whipped cream - 750 g

    Boil the lime juice, add the mix yolk, sugar and corn starch.
    Bring to the boil.
    Cover with cling film and refrigerate.
    When the mixture is cold, smooth and delicately mix with the whipped cream and set up into piping bag.

  4. Meringue

    Ingredients

    • Egg white - 400 g
    • Sugar - 800 g

    Whisk up the egg whites with the sugar.
    Arrange and cook at 110°C for 35 mins.

  5. Montage

    Assembly and finishing

    Montage

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