Ice Cream Base (Brandied Cherry Variation) as needed
Common (French) Meringue, baked
(24 disks 1 1/2 inches each)
1 1/2 pints Minted Peach Coulis
Basic Nougatine, as needed
(crushed or toasted almonds)
Servings: 12
1. Place 12 individual tart rings, approximately 2 1/2 inches (6 centimeters) in diameter, on a paper-lined sheet pan.
2. Fit a baked meringue disk into each ring.
3. Spoon or pipe a small amount of Brandied Cherry Ice Cream into each ring. Place another meringue disk on top of the ice cream. Cover the meringue disk with the remaining ice cream, leveling it to the edge of the ring. Freeze until hard.
4. To serve, unmold a vacherin onto a serving plate. Surround it with Minted Peach Coulis. Sprinkle the top of the dessert with crushed nougatine or toasted almonds.
Servings: 12
Common (French) Meringue, baked
(24 disks 1 1/2 inches each)
1 1/2 pints Minted Peach Coulis
Basic Nougatine, as needed
(crushed or toasted almonds)
Servings: 12
1. Place 12 individual tart rings, approximately 2 1/2 inches (6 centimeters) in diameter, on a paper-lined sheet pan.
2. Fit a baked meringue disk into each ring.
3. Spoon or pipe a small amount of Brandied Cherry Ice Cream into each ring. Place another meringue disk on top of the ice cream. Cover the meringue disk with the remaining ice cream, leveling it to the edge of the ring. Freeze until hard.
4. To serve, unmold a vacherin onto a serving plate. Surround it with Minted Peach Coulis. Sprinkle the top of the dessert with crushed nougatine or toasted almonds.
Servings: 12
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