Modern Vacherin Marcona Origin Almonds
Recipe
![](https://cdn-productdbimages.barry-callebaut.com/sites/bc_productdb_images/files/styles/web_gm_vhp-481x481/public/externals/fdbae81f4099c90aa334f4463e6711a9.jpg?itok=N05E5IMS)
Raspberry pâte de fruit
ingredients | preparation |
---|---|
|
Cook |
|
Add in 3 times |
Cook this mix until 76°Brix or 106°C (222,8°F). |
|
|
Then add |
Sheet out the dough (2 mm thick). |
Meringue
ingredients | preparation |
---|---|
|
Whisk |
|
Add |
|
Sift with |
Pipe in 3 cm Ø tubs. |
Vanilla Ice Cream
ingredients | preparation |
---|---|
|
Mix |
Let it mature for 24h in a cooler. |
Marcona Origin Almonds Ice Cream
ingredients | preparation |
---|---|
|
Mix |
Let it mature for 24h in a cooler. |
Assembly
Dispose meringue disks on the base of the glass. |