Frosted Encore Heart
Vanilla / raspberry / meringue
An XXL heart, icy outside and pink in it.
Kitchen Mode and Timer
Keep the recipe at hand during preparation.
Enables JavaScript to use the kitchen tools.
Visual Timer: Keeps this page open. It does not sound an alarm. The cooking remains to be monitored.
That's all you need!
Equip me with a pack.If you miss something, choose your ingredients from Monoprix and your utensils on Amazon. Adjust the quantities to your guests, then uncheck what you already have.
Choose the number of guests and uncheck what you already have at home.
This sheet indicates a yield in parts or in weight. Specify your basis for calculating the races.
Your selection contains only the checked items. Check products and availability at Monoprix for ingredients, on Amazon for utensils.
Amazon Affiliate Links. As an Amazon Associate, I earn from qualifying purchases.
Your choices are memorized on this device.
It's up to you.
10 detailed steps, from preparation to service.
Trace the two hearts
Draws two identical hearts of 23 x 22 cm on two sheets of baking paper, then flips the sheets over the baking tray so that the pencil does not touch the dough. Turn the oven on at 100°C in rotating heat, or 110°C in conventional oven setting (no fan).
Separating and Weighing Whites
Separate the eggs one by one in a small bowl: keep the yolks for another recipe and pour the whites without a trace of yolk into a clean and dry bowl. Weigh 100 g of white. Add 1 teaspoon of lemon juice.
Doing the meringue
Whisk the whites at medium speed up to a white foam. Add 200 g of sugar in 4 times, whisking 1 minute between each addition. Continue 3 minutes: the meringue must be bright and form a point that stands.
Pipe and drying
Fill the piping bag. Draws the outline of each hearts and then fills the inside in joint ribbons to obtain two bottoms 1.5 cm thick. With the surplus, pipe about fifteen small buttons. Dry for 90 minutes; the bottoms must peel off from the paper. Turn off and let cool 1 hour, door half open.
Waterproofing the funds
Melt 60 g of white chocolate in a dry bowl in a mild bain-marie. Spread a thin layer on top of one heart and on the underside of the other. Leave to freeze for 15 minutes in the refrigerator: chocolate limits the moisture provided by ice cream.
Top with vanilla
Remove 500 g of vanilla ice cream from the freezer 5 to 10 minutes, just so it spreads out. Place the first heart, chocolate up, on a dish that enters the freezer. Spread the ice about 2 cm thick respecting the silhouette. Put in the freezer for 30 minutes.
Add raspberry
Soften the 400 g of raspberry sorbet in the same way, without letting it melt. Spread it on vanilla, then place the second heart, chocolate face towards the sorbet. Press very lightly and freeze at least 2 hours.
Prepare the cream pink
Whisk 250 g cold cream with 25 g icing sugar. As soon as it forms soft grooves, add the 10 g of freeze-dried raspberry powder, then frolic for a few more seconds. Stop when she's on the spoon.
Draw the pop border
Get out the cowherd. Spread a thin layer of pink cream on top, then pipe the rest in big waves around the heart. Glue the small meringue buds on the edge with a little cream. Rest for 30 minutes in the freezer to firm up.
Serve the frozen heart
Place the vacherin in the refrigerator 10 minutes before serving. Cut with a knife dipped in hot water and then wiped. Presents a slightly offbeat part to show the vanilla and raspberry layers. Do not refreeze a completely melted portion.
Conservation. Store for 7 days in the freezer, covered. Decorate with cream on the day of service if possible; does not refreeze melted parts.
Namely. Recipe proposal: follow the quantities and texture marks of the card. Indicative times. The rendering depends on the ingredients and materials used. The objects of the photographic decoration remain out of the dish.
Baking tips for this recipe
- Use a clean bowl and whisks, without a trace of fat, to whisk the whites.
- Follow the order of sugar addition and step-by-step temperatures: they depend on the preparation.
- Stop whipping to the texture described in the recipe; do not add any cooking or drying that is not provided for in the steps.
Substitutions and variations
To replace a main ingredient, choose another sheet designed with the one you want to use. Changing the proportions of fat, sugar or liquid can change the hold of the dessert.
Keep the type of chocolate provided for the structure or ganache. Switching from dark chocolate to white chocolate changes the balance: the quantities do not transpose directly.
More treats for your Christmas table
Recipes that share ingredients or the same preparation family.
