Pistachio Vacherin Recipe
Blood Plum & Purple Oxalis
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Ingredients
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Pistachio Meringue (Discs)
Pistachio Gelato / Ice Cream
Blood Plum Compote
Pickled Purple Oxalis & Garnish
Method
Pistachio Meringue (Discs)
- 1
Preheat and prepare
Preheat oven to 120°C (250°F). Line two rimmed baking sheets with parchment paper. Trace two 16 cm (6 inch) circles on the underside of the parchment (or use a template) spaced so each sheet holds two discs.
- 2
Whip egg whites
In a spotless, grease-free mixing bowl, whisk the room-temperature egg whites with the cream of tartar on medium speed until soft peaks form.
- 3
Add sugar and flavor
Gradually add the granulated sugar, 1–2 tablespoons at a time, while continuing to beat on medium-high until the meringue is glossy and holds stiff peaks (about 6–8 minutes). Beat in the vanilla extract and a pinch of salt.
- 4
Incorporate dry ingredients
Sift the powdered sugar and fold it gently into the meringue with a spatula. Fold in the finely ground pistachios in 2 additions, just until combined — avoid deflating the meringue.
- 5
Pipe or spread discs
Transfer meringue to a large piping bag (or use two spoons). Pipe or spoon the meringue onto the traced circles, building up slightly higher around the edges to form shallow nests and a slightly lower center to hold the gelato. Smooth tops with a wet offset spatula.
- 6
Bake and dry
Bake in the preheated oven 55–65 minutes, then turn off oven and let the meringues cool inside the oven for at least 1 hour (or overnight) to dry and crisp fully.
Pistachio Gelato / Ice Cream
- 7
Warm milk and cream
In a medium saucepan, combine whole milk and half of the heavy cream (reserve the other half). Heat gently over medium until just steaming — do not boil.
- 8
- 9
Cook custard
Cook over low-medium heat, stirring constantly with a wooden spoon or heatproof spatula, until the custard coats the back of the spoon and reaches about 80°C (175°F) — it should thicken slightly. Do not let it boil.
- 10
Finish base and chill
Remove from heat. Whisk in pistachio paste, the reserved heavy cream, vanilla, and a pinch of salt until fully integrated and smooth. Cool to room temperature, then chill thoroughly in the refrigerator (at least 4 hours or overnight) for best texture.
- 11
Churn and add texture
Churn the chilled base in an ice cream maker according to manufacturer instructions until it reaches soft-serve consistency. In the last minute of churning, add the finely chopped toasted pistachios so they are evenly distributed.
- 12
Harden
Transfer gelato to a shallow container, press a piece of plastic directly on the surface, and freeze for at least 2 hours to firm before assembly.
Blood Plum Compote
- 13
Cook plums
Combine the chopped blood plums, granulated sugar, lemon juice, and 30 ml water in a medium saucepan over medium heat. Stir occasionally until the fruit releases juices and begins to soften, about 6–8 minutes.
- 14
Thicken
Stir the cornstarch into the 5 ml cold water to make a slurry. When plums are softened and syrupy, stir the slurry into the pot and simmer 1–2 minutes until the compote thickens slightly. Remove from heat and cool to room temperature. Refrigerate until cold.
Pickled Purple Oxalis & Garnish
- 15
Quick-pickle oxalis
Bring the rice vinegar, 30 ml water, caster sugar, and a pinch of salt to a simmer in a small saucepan just until sugar dissolves. Remove from heat and let cool for 5 minutes. Add the purple oxalis leaves and let sit for 10–15 minutes to lightly pickle. Drain and pat dry before plating.
- 16
Toast pistachios
While other components cool, toast the extra chopped pistachios in a dry skillet over medium heat 2–3 minutes until fragrant and slightly golden. Let cool.
- 17
Assemble the vacherin
On a serving plate, place one pistachio meringue disc. Spoon or pipe a generous scoop (~90–120 g) of pistachio gelato onto the center. Top with a thin layer (1–2 tbsp) of chilled blood plum compote. Place a second meringue disc on top to make a sandwich. Press gently so it sits without cracking. Repeat for additional servings.
- 18
Finish plating
Garnish each assembled vacherin with a few pickled purple oxalis leaves, a sprinkle of toasted pistachios, and optional micro herbs or edible flowers. Serve immediately so the meringue stays crisp; if needed, assemble at the last minute.