• Blackcurrant sorbet full fruit
• Blackcurrant confit for Vacherin
• Blackcurrant whipped cream
• Blackcurrant vanilla puffed meringue
• Blackcurrant Cold Spray Icing for Ice and Sorbet

Heat the water. At 30°C, add the sugars. At 45°C, add sugar and stabiliser.
Bring to a boil. Cool quickly to 4°C. Add the purees and blend.
Leave to mature for at least 4 hours at 4°C before churning.

When cold, mix the small part of the sugar with the pectin into the fruit purees.
Add the rest of the sugars and heat until it boils at T°C.
Add the lemon juice, leave to cool for 24 hours in the fridge at +2/4°C.
Blend before use, then poach in silicone and freeze.

Heat the blackcurrant concentrate and dextrose. At 85°C, add the gelatin mass, once melted, pour over the chocolate. Blend to make the emulsion, then add the cold cream. Leave to crystallize for 24 hours before use.

Cook the caster sugar and water to 121°C, pour over the whipped egg whites. Once lukewarm, add the previously sifted icing sugar and then the blackcurrant paste. Poach immediately on silpat. Sprinkle with vanilla powder. Bake at 120°C for 1 hour 15 minutes.

Heat the puree, water, sugar, and glucose.
Add the glaze and bring to a boil.
Use at about 25°C on the frozen product.

Weight per individual vacherin:

• Blackcurrant confit: 35g poured into a palate of 5cm in diameter
• Blackcurrant sorbet: 45g poured into a 6cm by 10cm high tube
• Chestnut ice cream: 45g in 6cm by 10cm high tubes
• Puffed meringue: 2 x 20g by poaching balls of 4.5cm in diameter
• Meringue tube: 30g piped online with a smooth No. 8 nozzle

Put a cooked meringue ball in a tube 6 cm in diameter and 10 cm high, cover with chestnut ice cream, add the blackcurrant confit insert then cover with blackcurrant sorbet and add again a cooked meringue turned over to have the smooth side on top.
Remove the circle and pipe the freshly whipped ganache with a smooth n°15 tip.
Freeze and then spray the glaze, finish with a piece of candied chestnut, freeze-dried blackcurrant chips and the meringue tubes cut to about 7/8 cm.