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Home / Lime Vacherin

Lime Vacherin

Lime Vacherin

Rating:

Recipe Created By:
Michael Laiskonis
Difficulty:
Advanced

  • Components Of Recipe
  • Avocado Puree
  • Burnt Orange Meringue
  • Grapefruit Sorbet
  • Lemon Puree
  • Lime Cremeux
  • Swiss Meringue

Avocado Puree

250g (8.8oz)
50g (1.8oz)
100g (3.5oz)
125g (4.4oz)
10g (0.4oz)

Method of Preparation

  1. Combine all ingredients and thoroughly blend.

Burnt Orange Meringue

25g (0.9oz)
150g (5.3oz)
50g (1.8oz)
25g (0.9oz)
2.5g (0.9oz)
0.5g (0.2oz)

Method of Preparation

  1. Combine the first measurement of sugar with water to moisten in a small saucepan and cook to a light caramel. Deglaze with the orange juice. Slowly reduce to 150g.
  2. Remove from the heat and add the second measurement of water.
  3. Combine the , and . Disperse into the liquid and blend well with an immersion blender.
  4. Transfer to the bowl of an electric stand mixer and whip to a slightly firm peak.

Grapefruit Sorbet

42g (1.5oz)
5g (0.2oz)
5g (0.2oz)
372g (13.1oz)
100g (3.5oz)
60g (2.1oz)
10g (0.4oz)
500g (17.6oz)

Method of Preparation

  1. Combine first measurement of , , and .
  2. Heat water to 50˚C/120˚F. Whisk in stabilizer, then remaining sucrose, glucose powder and invert sugar.
  3. Chill and allow syrup to mature at least 4 hours.
  4. Combine syrup and .
  5. Process in batch freezer.

Lemon Puree

100g (3.5oz)
8g (0.3oz)
100g (3.5oz)
100g (3.5oz)

Method of Preparation

  1. Combine water and agar agar in a small saucepan. Gently bring to a boil; reduce heat while maintaining a simmer for two to three minutes.
  2. Remove from heat and whisk in sucrose and lemon juice. Allow to cool and set.
  3. Process in blender until smooth.

Lime Cremeux

100g (3.5oz)
170g (6.0oz)
85g (3.0oz)
85g (3.0oz)
15g (0.5oz)

Method of Preparation

  1. In a heavy, non-reactive saucepan, whisk together eggs and sucrose, then add lime juice.
  2. On medium heat, bring mixture to a boil, stirring constantly, as it will easily scorch on the bottom.
  3. When the mixture boils and is quite thick, remove from heat and emulsify the butter into the lemon curd in small amounts, followed by the . Reserve chilled.

Swiss Meringue

100g (3.5oz)
175g (6.2oz)
2g (0.1oz)

Method of Preparation

  1. Place , , and in a mixing bowl placed over simmering water. Stir continuously until mixture reaches 60˚C/140˚F, or until sucrose has completely dissolved. Transfer to mixer bowl and begin to whip on medium-high speed.
  2. Continue to whip until the mixer bowl is cool to the touch.
  3. Transfer the meringue to acetate strips and form as desired; dry in a dehydrator until crisp.