Vacherins with Raspberry Sorbet and Mixed Berry-Cardamom Sauce

Name: Vacherins with Raspberry Sorbet and Mixed Berry-Cardamom Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 454 grams package frozen unsweetened mixed berries (do not thaw); 2 Tbsps cornstarch; 0 teaspoons cream of tartar; 6 larges egg whites, room temperature; 1 teaspoon ground cardamom; 1 sprig Fresh mint; 8 servings Fresh raspberries; 177 milliliters seedless raspberry jam; 3 pints raspberry sorbet; 118 milliliters sugar; 79 milliliters water

Vacherins with Raspberry Sorbet and Mixed Berry-Cardamom Sauce

Vacherins with Raspberry Sorbet and Mixed Berry-Cardamom Sauce is a gluten free, dairy free, and vegetarian side dish. This recipe makes 8 servings with 438 calories, 7g of protein, and 2g of fat each. This recipe covers 8% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 45 minutes. Head to the store and pick up berries, ground cardamom, cream of tartar, and a few other things to make it today.

Instructions

Position 1 rack in bottom third and 1 rack in top third of oven; preheat to 200°F. Line 2 large baking sheets with parchment paper. Using 3 1/4- to 3 1/2-inch-diameter cookie cutter as template, heavily trace 4 circles on each parchment sheet. Turn parchment over so that marked side faces down (circles will show through).

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Equipment you will use

Baking Paper

Baking Sheet

Cookie Cutter

Oven

Whisk sugar and cornstarch in medium bowl to blend. Using heavy-duty or handheld electric mixer on medium-high speed, beat whites in large bowl until foamy, about 1 minute.

Ingredients you will need

Corn Starch

Sugar

Equipment you will use

Hand Mixer

Whisk

Bowl

Add cream of tartar; beat until soft peaks form, about 1 minute.

Ingredients you will need

Cream Of Tartar

Add sugar mixture, 1 tablespoon at a time, beating until whites are very stiff and glossy, at least 4 minutes with heavy-duty mixer and 6 to 8 minutes with handheld. Scoop enough meringue into pastry bag fitted with medium star tip to fill 1/3 full. Pipe small dot of meringue under parchment in each corner of baking sheets. Press parchment onto dots.

Ingredients you will need

Sugar

Equipment you will use

Baking Sheet

Pastry Bag

Blender

Starting in center of 1 marked circle, pipe meringue in continuous spiral to fill circle completely. Pipe 1 meringue circle atop edge of base circle, forming standing rim. Repeat, piping 2 more circles atop first, forming meringue cup. Pipe 3 more cups on sheet, filling bag with meringue as needed. Pipe 4 cups on second sheet.

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Base

Bake meringues 3 hours without opening oven door (sides of meringues may settle slightly). Turn off oven; let meringues stand in closed oven over-night to dry completely. (Can be made 1 week ahead. Store airtight in single layer.)

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Oven

Whisk jam, sugar and 1/3 cup water in heavy medium saucepan over medium-high heat until sugar dissolves and jam melts. Boil until sauce thickens and is reduced to generous 3/4 cup, whisking often, about 7 minutes.

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Sauce

Sugar

Water

Jam

Equipment you will use

Whisk

Sauce Pan

Add berries and cardamom; stir gently.

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Cardamom

Berries

Remove from heat; let stand 1 hour to thaw fruit. Cover; chill at least 2 hours and up to 1 day.

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Fruit

Scoop sorbet into vacherins. (Can be made 2 days ahead. Wrap tightly; freeze. If you freeze the vacherins, the meringues will be tender and chewy rather than crisp.) Spoon sauce over.

Ingredients you will need

Sorbet