Buche de noel with raspberry, vacherin style

The frozen vacherin is without context my favorite dessert and that’s good because it is also my father-in-law’s, which is why I told myself that an iced Vacherin Christmas log would be well received.

A good way to make myself happy, while making me happy.

It’s actually pretty easy to do yourself and if you really don’t have the motivation you can even use store-bought ice cream.

And as I told you in my last cooking tip, which I post on social media every week, there is no better than a frozen dessert for the holidays.

And why ? Well, because you can prepare it ahead of time and leave it in the freezer until D-Day.

Here is the trick to save time, to do the maximum in advance to enjoy your glass of champagne like everyone else.

On the other hand, if you are bothered to talk to handsome daddy and beautiful mother, my faith then I would suggest that you prepare any minute :).

Buche de noel with raspberry vacherin style

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Prep Time 2 hrs

Cook Time 2 hrs

Resting time 3 hrs

Cuisine French

Servings 8 people

Ingredients

  

Equipment

• Cake mold
• Pastry bag and fluted nozzle
• Colander or Chinese
• Ice cream maker
• Baking paper
• Baking sheet

Meringue

• 5 egg whites
• 250 gr powdered sugar
• 2 drops of lemon juice

Whipped cream

• 5 dl liquid cream 30% fat
• 3 tbsp sugar

Raspberry sorbet

• 500 gr frozen raspberries
• 2 dl water
• 150 gr sugar
• 1 tsp lemon juice
• 2 tbsp raspberry alcohol optional

Decoration

• 100 gr frozen raspberries keep in the freezer until assembly

Instructions

 

Meringue

• Preheat your oven to 100 ° C.
• Beat the egg whites with 2 drops of lemon juice. Once the egg whites have risen, pour in the sugar in 3 batches while continuing to beat.
• Fill a pastry bag. Reserve.
• Turn your cake tin onto a sheet of baking paper and trace the outline. This will help you make your plinth. Follow the path to make your meringue. To do very thick.
• Make meringue fingers by following the outline of the edges of the cake mold.
• Bake for 2 hours. Let cool.

Sorbet

• Heat the raspberries with the water, sugar, lemon juice and raspberry alcohol. When obtaining a sort of coulis, pass through a Chinese and let cool. Put in your ice cream maker for about 40 minutes.
• Line your cake mold with cling film (for easier demolding).
• Pour the sorbet.
• Put in the freezer.

Whipped cream

• Whip the liquid cream with the whipped sugar using your food processor or hand whisk.
• Take your mold out of the freezer.
• Fill it with whipped cream while leaving room for the meringue base.
• Finish with the meringue.
• Put in the freezer for about 2 hours and keep the rest of the whipped cream in the fridge.

Decoration

• Remove the log and unmold it on a freezer-safe dish.
• Use the whipped cream to stick the small sticks of meringue all around the log.
• Add frozen raspberries on top to garnish and return to freezer until ready to serve.