Blackberry Vacherin Recipe @coquettenola

Sophistication and Elegance. I love seeing this in a dessert. I sit a little straighter, I hold my fork a little more crisp and I savor each and every bite. This is what Pastry Chef, Zak Miller from New Orleans’ Coquette Restaurant has done.

Today he is sharing one of their most delicious recipes, the Blackberry Vacherin – filled with fresh blackberries, lemons and the scent of chamomile. So delicious and perfect for that special night at home.

Blackberry Vacherin with Lemon and Chamomile

Coquette’s Blackberry Vacherin with Lemon and Chamomile

Pastry Chef Zak Miller

 

Sherbet

2 cups Sugar

2 tsp. Stabilizer

1 ½ cups water

¾ cups Glucose Powder

Combine and bring to a boil. Cool.

 

1 ¼  cups Syrup from above

1 ¾ cup Milk

1 ¼ cups Lemon Juice

 

Combine and Churn in an ice cream machine according to manufacturers ?instructions.

 

Blackberry Marmalade

2 ½ cups Blackberries

½ cup sugar in the raw

1 vanilla bean split and scraped

1 lemon

Cut the lemon in half and squeeze juice into a pot. Add the lemon halves.? Add the remaining ingredients and bring to a boil for 5 minutes. Spread ?into a shallow container and cool. Remove vanilla bean and lemon halves.? Strain the juice that has collected and reduce slightly for the sauce.

Lemon Curd

½ cups Lemon Juice

1 cup sugar

4 ea eggs

2 bags loose chamomile tea

2 1/2 sticks butter, cubed

Combine the firsts 4 ingredients in a pot. Bring to 85 Celsius over high? heat whisking constantly. Strain and cool to 45 Celsius. Blend in the? butter with an immersion blender. Cool till set (overnight is best).??Whip heavy cream till stiff. Fold equal parts of the lemon curd and? whipped cream together with a few pinches of finely ground chamomile tea.? Set aside.

Chamomile meringue

3 ea. egg whites

1/3 cup sugar

1/3 cup sugar

1 tsp. finely ground chamomile tea plus more for sprinkling on top

Combine the egg whites and first sugar and whip on high in a stand mixer?till stiff and glossy like shaving cream. Fold in the second sugar and ?tea. Pipe onto a nonstick mat in 3 different sizes (quarter, dime and? chocolate chip size). Place in and oven at 200 f for 3 to 5 hour or until? the meringue is crispy when cool.

To Assemble:

Place a teaspoon of sauce at one side of the plate at approximately? 7 o’clock. Drag the spoon through the sauce to for a swoosh to the other?side of the plate. Place a line of blackberries at a 45 angle to the?sauce. Top with 2 small quenelles of the cream and one large quenelle of? the sherbet. Arrange various sizes of the meringues along the dessert.? Give yourself a hug.

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