News WrapGet Handpicked Stories from our editors directly to your mailbox

Recipe: Strawberry And Rose Petal Vacherin

Recipe: Strawberry And Rose Petal Vacherin

Vanilla Ice cream

850 gr milk

150 gr cream

10 gr stabilizer

200 gr sugar

50 gr glucose

4 egg yolk

1 vanilla bean

Mara Des Bois Sorbet

660 gr puree

106 gr sugar

50 gr Glucose powder

20 gr trimoline

5 gr Stabilizer

163 gr water

Pain de Genes

4800 gr Almond Paste

4500 gr whole eggs

900 gr Bread flour

70 gr Baking powder

1500 gr melted butter



Whip up together almond paste and whole eggs until nice and fluffy

Fold in the flour and baking powder

At last warm melted butter

Pour in the rings

Bake at 180 degrees for 40 minutes



200 gr egg white

180 gr castor sugar

180 gr icing sugar

Beat egg white and castor sugar together until Becd`oiseau then fold in icing sugar and pink color .Pipe the shape required ( square for the bottom 7.5 cm x 7 . 5 cm and heart shape netting for the top ) add bake in the oven for 1 hour at 100 degrees until the meringue is well bake. Store in a air dry container.

Method for the plating:

Do a layer a vanilla ice cream then do another layer with the sorbet. Let it set then cut heart shape .Place the ice cream heart shape on a thin layer of pain de Genes.

Put a square base meringue on the center of the plate place a ice cream heart shape on the top of it. Pipe with a bit of cream then put the heart shape netting on it. Deco with a fresh raspberry , gold leave and white peach sauce.

Recipe credit and pic courtesy: Executive Chef Rahul Dhavale, Westin Mumbai Garden City