Vacherin Aux Myrtilles Recipe
blueberry yogurt sorbet, violet cream, meringue
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Ingredients
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Sorbet
Violet Cream
Meringue
Method
Sorbet
- 1
Prepare the Sorbet
In a blender, combine blueberries, yogurt, sugar, and lemon juice. Blend until smooth. Pour the mixture into a shallow dish and freeze for about 4 hours, stirring every 30 minutes to break up ice crystals until the sorbet is firm.
Violet Cream
- 2
Make the Violet Cream
In a mixing bowl, combine heavy cream, violet syrup, and powdered sugar. Whip with an electric mixer until soft peaks form. Chill in the refrigerator until ready to serve.
Meringue
- 3
Prepare the Meringue
Preheat the oven to 100°C (210°F). In a clean bowl, beat egg whites until frothy. Gradually add granulated sugar, continuing to beat until stiff peaks form. Gently fold in cornstarch and vanilla extract. Pipe or spoon onto a lined baking sheet and bake for 1.5 hours or until dry. Turn off the oven and let the meringues cool completely inside.
Assembly
- 4
Assemble the Vacherin
In a serving glass, layer the blueberry yogurt sorbet with the violet cream. Top with meringue pieces or piped meringue. Serve immediately or keep chilled until serving.
