{"id":4161,"date":"2014-08-05T23:56:36","date_gmt":"2014-08-05T21:56:36","guid":{"rendered":"http:\/\/www.roadtopastry.com\/blog\/?p=4161"},"modified":"2014-08-05T23:56:36","modified_gmt":"2014-08-05T21:56:36","slug":"recipe-vacherin-with-ice-cream-and-sorbet","status":"publish","type":"post","link":"https:\/\/www.roadtopastry.com\/blog\/recipes\/frozen-desserts\/recipe-vacherin-with-ice-cream-and-sorbet","title":{"rendered":"Recipe: Vacherin with ice cream and sorbet"},"content":{"rendered":"

Summer<\/strong> is the perfect season to enjoy fresh desserts. Or even better, frozen desserts<\/strong>!<\/p>\n

\"Recipe-Meringue-vacherin-15\"<\/a><\/p>\n

This time I decided to put together some basic preparations into one single cake: the result is a Vacherin<\/strong>, a famous meringue<\/strong>-based cake filled with ice cream or sorbet<\/strong> and covered with Chantilly cream<\/strong>.<\/p>\n

Apparently the name Vacherin comes from a French cheese that looks like this cake, but luckily enough, the taste has nothing to do with it!<\/p>\n

\"Recipe-Meringue-vacherin-13\"<\/a><\/p>\n

I made the vanilla ice cream<\/a> and strawberry sorbet<\/a> myself for the filling<\/strong>, but you can choose and buy your favourite flavours. I would recommend trying to find a balance,<\/strong> though, between sweetness and tartness<\/strong>, creaminess and lightness.<\/p>\n

\"Recipe-Meringue-vacherin-26\"<\/a><\/p>\n

The meringue is very easy to make<\/strong>: the hardest part<\/strong> for me, though, was covering the cake with Chantilly cream<\/strong>. This cream needs to be very cold and my kitchen in summer is all but cold! I had to be very quick<\/strong> (and I covered small glitches with the meringue sticks<\/strong> as decoration on the top! What a cheater!) \ud83d\ude42<\/p>\n

\"Recipe-Meringue-vacherin-16\"<\/a><\/p>\n

 <\/p>\n

\n \n

Vacherin (Frozen meringue cake)<\/h2>\n
\n \n \"\"Print recipe<\/a>\n