Vacherin with Ginger Orange sauce

Vacherin with Ginger Orange sauce
Vacherin with Ginger Orange sauce 5 1 Stefano Moraschini


Wrap each meringue shell with a foil Strip 5 cm high.

Finely chop ginger.

Mix the egg yolks into a bowl along with 50 g of sugar, until mixture is puffy and fluffy.

In a saucepan bring to a boil the milk with the vanilla stick and ginger syrup, and then delete the vanilla and combine the mixture of egg yolks and sugar.

Cook over moderate heat cream, avoiding boil until thickened, then remove from heat and mix in the gelatine, softened in cold water and squeezed.

Let cool the cream; Meanwhile Beat egg whites separately the egg whites with the remaining sugar and the cream, then add to the latter chopped ginger.

Stir the cream the egg whites and the cream, then spread half of mixture into meringue shells.

Incorporated to the other half chocolate frosting, liquid, and Cognac, then pour it too in meringue shells.

Make firm the vacherin in the refrigerator for at least an hour, then remove the foil and garnish with the flower of meringue.

Sprinkle each cookie with a little cocoa and served with an orange sauce, prepared as directed in the recipe.

Vacherin with ginger orange sauce

Calories calculation

Calories amount per person:


Ingredients and dosing for 12 persons


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