Manual Tommy Teleshopping Compact Cook Elite (page 92 of 100) (English)

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Exotic vacherin

For the mango sorbet:

− 600g cubed mango, frozen in a

flat position (take it out of the

freezer 10 minutes before getting

started with the recipe), or else, one

sachet frozen skinless mango

chunks from the supermarket.

− 1 egg white (optional)

− 1 teaspoon lemon juice

− 50g confectioner's sugar

For the meringue:

− 150g egg whites (at room

pérature)

− 150g sugar

− 150g confectioner's sugar

− 1 pinch salt

− Piping bag

For the whipped cream:

− 250g full-fat liquid crème fraîche

put in the refrigerator at least 3h before

getting started with the recipe.

− 250g fresh mascarpone put in the

refrigerator at least 3h before getting

started with the recipe.

− 80g confectioner's sugar

− 1 bourbon vanilla bean

Compact Cook bowl and whisk

put in

the refrigerator a t least 3h before getting

started with the recipe.

− Piping bag

Stuffing:

− 1 passion fruit

− 1 lime

INGREDIENTS:RECIPE PREPARATION:

My Compact Cook recipes

THE CHEF's TIP

30 min.

Freezing time

2h10

· 4-blade knife

· Whisk

Cooking time

Preparation time

Make this vacherin even

tastier by serving it with

vanilla

ice cream and by

sprinkling meringue chips

on top!

For the meringue:

For the mango sorbet:

For the whipped cream:

- Make a mango sorbet by following the

mango-pineapple sorbet recipe (P.91),

using 600g of mango and no pineapple.

- Keep it in the refigerator

- Make the meringue (P.68)

- Use a spatula to fill in a piping bag with the

meringue.

- Cover an oven tray with parchment paper

- Pipe the meringue on it. Make 2 even-sized

circles. To do this, start from the center and

pipe the meringue into a spiral until it forms a

circle. Repeat this process to make the second

circle.

- Keep some meringue to make mini-

meringues on the side for the presentation. -

Put it in the oven at 110°C for 10 min, then

90°C for 120 min.

- Turn off the oven and leave the oven

door open until it cools down.

- To have the best possible result, put the

Compact Cook bowl and whisk in the

refrigerator for at least 1 hour, before getting

started with the recipe.

- Weigh the ingredients.

- Wash the bowl and place the whisk inside.

- Put the liquid cream into the bowl and

start program 20 (EMULSIFYING).

- Add the mascarpone and select program

20 (EMULSIFYING) again.

- Stir in the confectioner's sugar and the

specks of the bourbon vanilla bean slowly

from minute 2 to minute 1 (prior to the

end of the program).

Presentation:

- Spread half of the sorbet on top of the first

circle of meringue.

- Add half of the passion fruit, be sure to

spread it appropriately.

- Lay the seconds circle of meringue on top.

- Finally, spread the other half of the sorbet

on top of the second circle.

- Smooth the sides.

- Use the spatula to cover the sides with

whipped cream and to smooth it out.

- Put the rest of the whipped cream in a

piping bag and pipe it over the vacherin,

starting with the center and making a spiral

to cover the whole vacherin.

- Add the mini-meringues and pour the rest

of the passion fruit.

- Freeze for 3 hours

- Take the vacherin out of the freezer 15

minutes before serving it.

- Zest the lime over it.

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