Recipe
Juniper and raspberry Vacherin
Spring Pairings for Bollinger Rosé
In this dish, Amandine Chaignot serves raspberries with meringue and juniper berry sorbet in an indulgent celebration of seasonal fruit. This delicate pairing is beautifully aromatic and complex, with floral notes elevating it to a truly refined tasting experience.
Ingredients
- Meringue: 150g egg whites and 225g sugar
- Sorbet: 1L water, 300g sugar, 30g juniper berries and 3g stabiliser
- Whipped cream: 200g double cream (35% fat) and 20g icing sugar
- Lemon gel: 200g lemon juice and 1g agar agar
- Finishes: 250g raspberries and vanilla powder
Method
- Preparing the meringue: Whisk the egg whites into firm peaks. Gradually add the sugar until the mixture is stiff and glossy. Put into a piping bag. Pipe small disks of the meringue mixture onto a baking sheet. Bake in the oven at 90°C for around 3 hours.
- Preparing the juniper sorbet: Mix the sugar into the water and boil. Add the stabiliser, then the Jenever. Leave to cool for 2 hours. Put in an ice-cream maker until it transforms into a sorbet. Keep in the freezer or below freezing.
- For the whipped cream: Ensure the cream is chilled, whip until firm. Add the icing sugar to set the cream.
- Making the lemon gel: Boil the lemon juice. Add the agar agar and mix well. Leave to cool until it sets into a gel. Mix until smooth. Spoon into a piping bag.
- Finishing touches and dressing the plate: Cut the fresh raspberries into halves or quarters, lengthways. Pipe a few dabs of whipped cream onto the middle of the plate. Add a quenelle of Jenever sorbet. Delicately layer whipped cream, meringue, and raspberries into a light tower. Dot the lemon gel around the dessert and sprinkle with vanilla powder. Eat immediately for a fresh and light end to the meal.
"This vacherin cream brings out all the sweetnewss, freshness and lightness of Bollinger Rosé's aromatic profile."
Chef Amandine Chaignot
