Well people… Looks like it’s that time of the week again… It’s Recipe Thursday!
So I was just flipping through the paper this morning (Tuesday’s paper… I don’t know why it was left on the table) and I found this cute little dessert… I’m yet to try it but when I do… You’ll certainly hear about it!
For this recipe you’ll need round plastic moulds without ends… The best way of obtaining these is to go to a hardware store and buying plastic piping about 5cm in diametre and then cut into 8cm lengths.
Also – meringues and sorbet can be made the day before and assembled before serving (if you really want to cheat you can use store-bought sorbets)
Mango and Coconut Vacherin:
- 1.15kg white sugar
- 1 litre water
- 4 small egg whites
- 100g castor sugar
- 100g icing sugar
- 500ml coconut cream
- 200ml cream
- 1kg mango flesh, plus 1 extra mango
- Juice and zest of 1 lime
- Bring white sugar and water to boil to make a simple syrup – allow to cool before using
- To make meringue, preheat oven to lowest setting. Whisk together egg whites and castor sugar to firm peaks. Fold through icing sugar and place mixture in a piping bag. Pipe 8-10 circles, slightly smaller in diametre than the plastic moulds, onto a baking tray and bake for 3-4 hours or overnight
- To make coconut sorbet combine coconut cream, 450ml sugar syrup and cream and churn in an ice-cream maker. Place in freezer until ready to use.
- To make mango sorbet, puree mango flesh with 400ml sugar syrup and lime juice until smooth. Churn in an ice-cream maker and place in the freezer until ready to use.
- To make the vacherins, push tubes on top of meringue circles to create the bottom.
- Spoon in mango sorbet, then coconut sorbet. Place in the freezer to set hard. Cut remaining mango into small squares and mix with lime rind. Gently push vacherines out of moulds from the bottom up.
- Serve with mango and lime on top.
Feel free to mix this up a bit by using different sorbet flavours (lemon, lychee and lime etc)
I hope you enjoy! I can’t wait to make this 🙂