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Le Chaudron recipe
Vacherin glacé des fêtes
Holiday frozen vacherin
⏱ 75 minServes 8Hard400 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients8 servings
6meringues
500 ml (2 cups)raspberry ice cream
500 ml (2 cups)vanilla ice cream
400 ml (1⅔ cups)heavy cream
60 g (2 oz)powdered sugar
100 g (3½ oz)candied chestnut pieces
- 6 meringues
- 500 ml (2 cups) raspberry ice cream
- 500 ml (2 cups) vanilla ice cream
- 400 ml (1⅔ cups) heavy cream
- 60 g (2 oz) powdered sugar
- 100 g (3½ oz) candied chestnut pieces
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 8. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Line the mold with plastic wrap and cover the bottom and sides with crushed meringue.
- Soften the raspberry ice cream slightly and spread against the sides.
- Fill the center with vanilla ice cream and sprinkle with candied chestnuts.
- Cover with the remaining meringue and freeze for 6 hours.
- Whip the cold cream with the powdered sugar to firm peaks.
- Unmold onto a cold platter, pipe the cream over it, decorate with chestnuts and serve.
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