Modern Vacherin Marcona Origin Almonds

Created by

Philippe BertrandDirector of Barry Callebaut CHOCOLATE ACADEMY™ France, MOF Chocolatier-Confiseur

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Recipe components

Raspberry pâte de fruit

Preparation Cook	Ingredients 122g raspberry pulp 3g yellow pectin 13g sugar
Preparation Add in 3 times	Ingredients 130g sugar 30g glucose
Cook this mix until 76°Brix or 106°C (222,8°F).
Preparation Then add mixed with	Ingredients 1g tartaric acid 0,5g water
Sheet out the dough (2 mm thick). After cooling down, cut in 1 x 1 cm chunks.

Meringue

Preparation Whisk	Ingredients 300g egg white 300g caster sugar
Preparation Add	Ingredients 280g confectioner's sugar
Preparation Sift with	Ingredients 20g 0% fat powdered milk
Pipe in 3 cm Ø tubs. Bake at 90°C (194°F) for 12 hours.

Vanilla Ice Cream

Preparation Mix	Ingredients 500g whole milk 30g nonfat dry milk 190g 35% cream 30g egg yolks 135g sugar 38g powdered glucose 3g concentrated vanilla extract 2pod(s) vanilla 1g ice cream stabiliser
Let it mature for 24h in a cooler. Churn in ice cream maker.

Marcona Origin Almonds Ice Cream

Preparation Mix	Ingredients 500g whole milk 27g nonfat dry milk 43g farm fresh butter 75g sugar 30g powdered glucose 6g ice cream stabiliser 100g Praliné onctueux caramelized Praliné - 50% Almonds Hazelnuts - paste - 1kg bucket
Let it mature for 24h in a cooler. Churn in ice cream maker.

Assembly

Dispose meringue disks on the base of the glass.
Add raspberry pâte de fruit chunks, vanilla ice cream and Marcona Origin Almonds ice cream scoops.
Repeat this operation and decorate with a meringue tub.