Exotic Vacherin Recipe

Prepare and bake meringue shells

Preheat oven to 225°F (110°C). Line two baking sheets with parchment paper. In a completely clean, dry mixing bowl, whisk the 4 room-temperature egg whites until foamy. Add pinch of salt and the vinegar/lemon juice. Gradually add the 2 cups caster sugar, about 1 tbsp at a time, while continuing to whisk on medium-high until glossy stiff peaks form (meringue holds a firm peak and ribbon falls slowly). Gently fold in 2 tsp cornstarch and 1/2 tsp vanilla extract with a rubber spatula. Transfer meringue to a piping bag fitted with a large round or star tip and pipe 6–8 nest-shaped shells (about 3–4 inches/8–10 cm diameter) onto the lined sheets, building a small rim to hold cream. Smooth or texture as desired. Bake at 225°F (110°C) for 1 hour and 15 minutes, then turn oven off and leave meringues inside to cool completely for at least 1 hour (this dries them to a crisp). Remove carefully and store in an airtight container until assembly.

Make pastry-style vanilla cream

In a medium saucepan, combine 1 cup whole milk and 1 cup heavy cream with the scraped seeds from the vanilla bean (or 1 tsp vanilla extract). Heat over medium until just simmering; remove from heat. In a separate bowl, whisk 4 egg yolks with 1 tbsp granulated sugar and 1 tsp cornstarch until pale and slightly thickened. Temper the yolks by whisking in about 1/3 cup of the hot milk mixture slowly, then whisk the tempered yolks back into the saucepan. Return to medium-low heat and cook, stirring constantly with a spatula, until the mixture thickens enough to coat the back of a spoon (170–175°F / 77–80°C). Do not boil. Remove from heat, stir in 1 tbsp cold unsalted butter and a pinch of salt until smooth. Strain through a fine sieve into a bowl to remove any curds. Cover surface with plastic wrap to prevent a skin and chill until cold (2 hours). Before assembly, whip chilled cream filling briefly with a whisk to loosen (do not overwhip).

Prepare and finish coulis

In a blender or food processor, combine 1.5 cups cubed ripe mango, 1 cup passion fruit pulp, 3 tbsp caster sugar, and 1 tbsp lime juice. Blend until very smooth. Taste and adjust sweetness or acidity: add up to 1 tbsp more sugar or 1 tsp lime juice as needed. If the coulis is too thick, add up to 2 tbsp water to reach a pourable but slightly thick sauce. For a smooth, seed-free coulis, pass through a fine mesh sieve, pressing solids with a spoon; reserve seeds if desired for garnish. Chill until assembly.

Make gelatin bloom

Sprinkle 1 tsp gelatin powder over 2 tbsp cold water in a small bowl and let bloom for 5 minutes. If using agar-agar, follow package instructions for hydration (use slightly more liquid and bring to a simmer to dissolve).

Heat and combine coconut base

In a small saucepan, warm 2 cups full-fat coconut milk with 3 tbsp granulated sugar and 1 tsp vanilla extract over low heat until the sugar dissolves and the mixture is hot but not boiling. Remove from heat, stir in the bloomed gelatin until fully dissolved. Add a pinch of fine sea salt. Cool to room temperature (10–15 minutes).

Whip to espuma

If using 1 cup cold heavy cream for a richer espuma, whip the cream to soft peaks and fold gently into the cooled coconut mixture. For a lighter, dairy-free espuma skip the heavy cream and whisk coconut mixture until slightly frothy. Transfer mixture into an iSi siphon (if available), charge with one cream charger, and refrigerate for at least 1 hour. If you don't have a siphon, chill until nearly set and whisk vigorously or use an electric mixer to create a light mousse-like espuma. Refrigerate until assembly.

Plate the Vacherin

Place a cooled meringue shell on each serving plate (makes 6 servings). Spoon or pipe 2–3 tbsp of chilled vanilla cream into each meringue nest to form a base layer. Using either a spoon or a pastry bag, add a generous dollop (about 1/4 cup) of coconut espuma on top of the vanilla cream. Spoon 2–3 tbsp passion fruit–mango coulis around and lightly over the espuma and cream (reserve a small amount for drizzling). If you passed the coulis, sprinkle a few reserved passion fruit seeds on top for texture and visual contrast.

Finish and serve

Scatter toasted coconut flakes over the top and around the plate, add a half passion fruit with exposed pulp for presentation, and tuck in fresh mint leaves and optional micro herbs or edible flowers. Serve immediately so the meringue remains crisp. If preparing in advance, store components separately and assemble just before serving.