Mango-Basil Vacherin

Name: Mango-Basil Vacherin
Prep time: 4 h
Cook time: 4 h
Total time: 4 h
Yield: 45
Cuisine: Global
Ingredients: 59 milliliters packed basil leaves; 1 leave Diced mango and basil , for garnish; 355 milliliters confectioners sugar; 4 larges egg whites; 237 milliliters heavy cream; 1 Finely grated zest of lime; 2 finely grated zest of limes; 2 pints mango sorbet; 59 milliliters sugar; 1 Tbsp sugar; 2 pints vanilla ice cream, softened; 59 milliliters water

Mango-Basil Vacherin is a gluten free hor d'oeuvre. One serving contains 112 calories, 2g of protein, and 4g of fat. This recipe serves 45. Head to the store and pick up egg whites, vanillan ice cream, lime zest, and a few other things to make it today. From preparation to the plate, this recipe takes around 4 hours.

Instructions

Using scissors, cut the cartons from the mango sorbet.

Ingredients you will need

Mango Sorbet

Equipment you will use

Kitchen Scissors

Lay the sorbet on its side and cut each pint into 4 rounds. Arrange the sorbet slices on a plate lined with plastic wrap and freeze until firm.

Ingredients you will need

Sorbet

Wrap

Equipment you will use

Plastic Wrap

In a small saucepan, combine the sugar and water and bring the mixture to a boil.

Ingredients you will need

Sugar

Water

Equipment you will use

Sauce Pan

Add the basil leaves and blanch just until wilted, about 30 seconds.

Ingredients you will need

Fresh Basil

Let cool slightly, then transfer the mixture to a blender and puree until smooth.

Equipment you will use

Blender

Let the puree cool. In a medium bowl, stir the basil puree into the vanilla ice cream; leave visible streaks in the ice cream. Freeze the basil ice cream until firm.

Ingredients you will need

Ice Cream

Basil

Equipment you will use

Bowl

Preheat the oven to 22

Equipment you will use

Oven

Arrange racks in the top, middle and bottom of the oven and line 3 large baking sheets with parchment paper. In a medium bowl, whisk the egg whites and confectioners' sugar until smooth. Set the bowl over a pot of simmering water and whisk until warm, about 5 minutes.

Ingredients you will need

Powdered Sugar

Egg Whites

Water

Equipment you will use

Baking Paper

Baking Sheet

Whisk

Bowl

Oven

Pot

Remove from the heat and beat at high speed until soft peaks form. Beat in the lime zest.

Ingredients you will need

Lime Zest

Spoon the lime meringue into a pastry bag fitted with a 1/2-inch round tip and pipe 1/2-inch kisses onto the prepared baking sheets, about 1/2 inch apart.

Ingredients you will need

Lime

Equipment you will use

Baking Sheet

Pastry Bag

Bake for about 1 1/4 hours, until the lime meringues are firm and dry; shift the pans among the racks 3 times for even baking. Turn off the oven, prop the door open and let the meringues cool completely, about 1 hour.

Ingredients you will need

Lime

Equipment you will use

Oven

In a medium bowl, beat the heavy cream with the sugar until soft peaks form. Beat the grated lime zest into the whipped cream.

Ingredients you will need

Whipped Cream

Heavy Cream

Lime Zest

Sugar

Equipment you will use

Bowl

Arrange the frozen mango sorbet slices in the bottoms of shallow bowls or on dessert plates. Top with scoops of the basil ice cream. Top with some of the lime meringue kisses and dollops of the lime whipped cream.

Ingredients you will need

Whipped Cream

Mango Sorbet

Ice Cream

Basil

Lime

Equipment you will use

Bowl

Garnish with diced mango, basil leaves and more lime meringue kisses.

Ingredients you will need

Fresh Basil

Mango