Jul 13 2026
Restaurants›Redbird›Peach And Blackberries Vacherin Recipe

Peach And Blackberries Vacherin Recipe

Inspired by Redbird
Time3h
Serves4

malt semifreddo, peach, raspberry, meringue, elderberry syrup

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Ingredients

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Malt Semifreddo

Meringue

Fruit Topping

Method

Malt Semifreddo Preparation

  1. 1

    Prepare the Gelatin

    Soak the gelatin sheets in cold water for about 5 minutes until softened, then drain and set aside.

  2. 2

    Heat the Milk and Cream

    In a saucepan, combine the milk and cream. Heat gently until warm but not boiling.

  3. 3

    Mix Egg Yolks and Sugar

    In a bowl, whisk together the egg yolks and sugar until pale and creamy.

  4. 4

    Combine Mixtures

    Slowly pour the warm milk mixture into the egg yolk mixture, whisking continuously. Return this mixture to the saucepan and cook over low heat until it thickens slightly.

  5. 5

    Add Gelatin and Malt Extract

    Remove from heat, and stir in the softened gelatin and malt extract until fully dissolved. Add vanilla extract.

  6. 6

    Chill

    Allow the mixture to cool completely, then fold in whipped cream. Transfer to a container and freeze for about 4 hours or until set.

Meringue Preparation

  1. 7

    Whip Egg Whites

    In a clean bowl, whip the egg whites until soft peaks form.

  2. 8

    Add Sugar

    Gradually add the sugar, continuing to whip until stiff peaks form and the mixture is glossy.

  3. 9

    Bake Meringue

    Pipe or spoon meringue onto a baking sheet lined with parchment paper. Bake at 100°C (212°F) for about 1.5 hours until dry.

Fruit Topping Assembly

  1. 10

    Prepare Fruit

    Peel and slice the peaches. In a bowl, mix together the peaches, blackberries, and raspberries.

  2. 11

    Serve

    In serving glasses, layer the malt semifreddo, meringue pieces, and fruit mixture. Drizzle with elderberry syrup before serving.

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