IngredientsServes: 4 to 6
- 4 egg whites
- 9 tablespoons granulated sugar
- ½ cup confectioners’ sugar, sifted
- 6 tablespoons pecans, grinded to a fine consistency
- 1 ½ cups water ½ cup + 1 tablespoon sugar
- 9 oz bittersweet chocolate, chopped into very small pieces
- ½ cup whipping cream, chilled
- 1 ½ tablespoons sugar
- 6 mint leaves for garnish
- 6 fresh raspberries for garnish
Preheat the oven to 225ºF. To prepare the meringue, place the egg whites in the bowl of an electric mixer and beat on medium high speed for about 3 minutes, until foamy. Gradually add 3 tablespoons of the granulated sugar and continues beating for 1 minute. Increase the speed too high and gradually add the remaining 6 tablespoons of granulated sugar.
Beat for 1 to 1 ½ minutes or until stiff and glossy. Using a rubber spatula gently fold in the confectioner’s sugar and the grinded pecans. Draw 6×3 inches circles on a sheet of baking paper. Invert the paper on a sheet pan. Place the meringue in a pastry bag with a number 4 plain tip. Pipe the meringue onto the prepared baking paper, using the circles as a guide. As you come to the outside of each circle, pipe two additional rows of meringue on top of the outside ring to form the sides of the case. The meringue should be about 1 ½ inch apart. Bake in an oven for 1-½ hours or until the meringues are dry and beige colored. Remove from the oven and let cool completely.
Note: The meringue can be made in advance, just store them in an airtight cookie jar or plastic container. Key will keep for several weeks.
Combine the water and sugar in a saucepan and stir once. Bring to a boil and immediately remove from the heat. Add the chocolate pieces to the sugar syrup without stirring. Cover and let cool for 10 minutes. Gently stir the mixture until smooth. Refrigerate for about 1 hour until thoroughly chilled. Pour the mixture into the container of an icemaker and freeze according to the manufacturer’s directions. Transfer to a bowl and freeze.
To prepare the whipped cream, beat the cream and sugar together in the bowl of an electric mixer, just until soft peaks form. Do not over whip. Refrigerate until ready to use.
Finishing the Vacherin:
Pipe a small dot of whipped cream in the center of each dessert plate and place a meringue shell on top, to prevent from sliding. Place 2 scoops of chocolate sorbet on top of each other, into the meringue. Pipe the whipped cream in a decorative pattern around the chocolate sorbet and meringue. Garnish each dessert with a raspberry and mint leaf. Serve immediately.
Note: You can sprinkle the vacherin with some chocolate shavings and pipe a small pool of raspberry sauce in front of the vacherin.