For this year’s Christmas meal, I wanted to make an easy vacherin recipe in order to offer a fresh and not too heavy dessert. It has been a very long time since I had eaten vacherin so I embarked on a creation around these flavors.
Easy Vacherin with raspberry lychees : the recipe
Vanilla ice cream
Fresh lychees (about 6 per verrines)
For the raspberry coulis :
250g raspberries (frozen since it is not the season)
2 tablespoon of water
Preparation of raspberry coulis
In a saucepan, put the raspberries, sugar and water and bring to a boil. Mash the raspberries at the end of cooking. Reserve.
Peel the lychees and collect the flesh. Reserve.
In the bottom of a verrine, place two meringues. I advise you to cut them in half for easier tasting.
Make two quenelles of vanilla ice cream and place them in the verrines.
Add the raspberry coulis, about two tablespoons.
Place the lychees
Other Fossier blogposts :
- Chocolate pear charlotte with pink biscuits from Reims
- Mirabelle cake and pink biscuits from Reims
- Verne with pink biscuits : a summer breakfast