Vanilla and apricot ice cream
Hey foodies,
With summer just around the corner, what could be better than a fresh and light dessert?
Here are some mini vanilla and apricot frozen vacherins.
To make 6 mini frozen vacherins, you will need:
Meringue
- 1 egg white
- 58gr of sugar
Apricot sorbet
- 60gr of water
- 25gr of sugar
- 14gr of dehydrated glucose
- 120gr of apricot purée
Vanilla ice cream
- 100gr of whole milk
- 110gr of heavy cream
- 2 tsp of vanilla flavoring
- 1 egg yolk
- 42gr of sugar
Decorations
- White velvet spray
- One apricot
Meringue
For the meringues, I use the 6 cm cylinder mold from Silikomart.
Start by preheating your oven to 100°C, fan setting.
Take an egg and separate the white from the yolk, making sure to place the white in an ultra-clean bowl, otherwise your white will not whip up.
Set the yolk aside in the fridge, we'll need it later.
Whip the egg white and as soon as it starts to foam, add 58gr of sugar little by little.
The meringue is ready when it forms a peak like in photo N°1.
Using a piping bag, fill 6 cavities with your meringue and smooth with a small offset spatula.
Bake your meringues at 100°C for 1h30, fan setting.
Once cooled, unmold your meringues.
Store them away from moisture, ideally in an airtight container.
If you don't have time to make them, you can also buy some. ;o)
Apricot sorbet
Once the meringues are ready, it's time to make the apricot sorbet.
In a saucepan, bring 60gr of water, 25gr of sugar and 14gr of dehydrated glucose to a boil.
Once the mixture is boiling, pour it over 120gr of apricot purée.
Refrigerate the mixture for 1h.
After 1h in the fridge, churn your mixture for about 20 minutes. You can stop your ice cream maker once after 10 minutes to scrape the ice cream from the sides.
Here, I use the Betty Bossi ice cream maker, I think it's great — it's the perfect size for making ice cream for the whole family! :o)
Once the 20 minutes are up, fill 6 cavities of your mold using a spoon. Then smooth with a small offset spatula.
Freeze for at least 2h.
Vanilla ice cream
For our vanilla ice cream, we will start by making a crème anglaise.
Crème anglaise is a mixture of egg yolk, sugar, milk and cream heated to 82°C.
You can use it as in our recipe as an ice cream base by putting it in the ice cream maker, or simply chilled over fruits, chocolate fondant... You can also flavor it with flavorings or lemon/orange zest.
In a bowl, whisk together 42gr of sugar and 1 egg yolk until pale.
Then in a saucepan, bring 100gr of whole milk, 110gr of heavy cream and 2 tsp of vanilla flavoring to a boil.
Once the milk, cream and vanilla are boiling, pour the mixture over the egg yolk and sugar. Mix well with a whisk.
Return your mixture to the saucepan and heat it to 82°C while stirring constantly.
I use the thermometer whisk, it's great for this kind of preparation — you can set the desired temperature.
It will beep once your mixture has reached the right temperature.
Once your mixture reaches 82°C, transfer it to a bowl and cover it with cling film directly on the surface (the cling film must touch the cream), this will prevent a skin from forming on your mixture.
Refrigerate for about 2h.
After 2h in the fridge, churn your mixture for about 40 minutes.
Divide your ice cream among the 6 cavities.
Then, using a spatula, spread your ice cream evenly.
Next, place the apricot sorbet insert, pressing down gently.
Finish by placing your meringue. You may need to trim your meringues slightly so they don't stick out of the mold.
Tap your mold and smooth with a small offset spatula.
Place everything in the freezer for at least 12h.
Assembly and decoration
Unmold your pieces, place them on a turntable covered with parchment paper and put them back in the freezer while you prepare the setup for the velvet spray.
For a velvet effect finish, I use velvet sprays. Here, I chose the white spray but you can choose from different colors. ;-)
For more info on velvet sprays, click HERE.
Place your velvet spray for 10 minutes in a jug of warm water (warm tap water is enough), this will allow the cocoa butter to liquefy.
To spray your desserts, I recommend using a tall box. The velvet spray is very volatile and difficult to clean. The box will help contain the spray in one place. I keep the tall box to spray multiple times. :-)
Spray your pieces at about 25 cm distance, this will give you a thin, even layer.
If you wish, you can place your pieces using a small offset spatula onto 8 cm diameter cardboard bases.
Decorate your pieces with a half quarter of apricot.
You can also add a gold leaf if you like. For gold leaves, use precision tweezers so they won't stick to your fingers.
Put your mini vacherins back in the freezer until serving time.
And here is the result! Lovely seasonal ice creams that are perfect for a summer dessert.
I hope you enjoy this recipe! ;-)
Have a great Sunday, foodies!
Sophie
P.S.: All the equipment used can be found at the bottom of the recipe.
Watch our recipe in video!
Related products
Milk Chocolate Drops
Disposable Decorating Bags - 41cm - 24pc
Mini cardboards round "GOLD" - 8cm - 20pcs
Natural extract "Vanille"
Liquid aroma "Vanilla"
Infrared Thermometer
Angled spatula in steel
Spatulas set in silicone
2 in 1 Whisk thermometer
Flat perforated aluminium plate 40 x 30 cm
Small spatula in silicone
Molds "Cylinder" in silicone - Dimension of each cavity: Ø 6 cm
Silikomart velvet spray - Choose the colour: White
Apricot puree 1 kg
Whisk 30.5 cm
Dough scraper light blue silicone, small
Ice cream maker 1.5 liter with compressor and timer
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Comments
Question de Salomé
By: Salomé K. On 2024-08-26Bonjour,
Je souhaite faire cette recette en remplaçant l'abricot par du fruit de la passion. Je pensais le faire dans le moule Universo 1200 avec l'insert Decor-i 400. Quelle quantité utiliser? Merci d'avance :)
Replied by: Karin On 2024-08-28
Question de Daniel
By: Daniel M. On 2024-07-18Bonjour, je voulais savoir si cette recette pouvait être adaptée au moule KIT ETERNITY 1800 de silikomart..en triplant les quantités ? et si ça tiendrait à la dégustation sans fondre trop vite?
Merci d'avance
Replied by: Karin On 2024-07-18