Stéphane Reynaud

Vacherin aux Gariguettes

Gariguette Strawberry Vacherin

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Preparation info
  • For

    6

    • Difficulty

      Easy

    • Ready in

      15 min

Appears in
top 1000Ripailles: Traditional French Cuisine
Ripailles

By Stéphane Reynaud

Published 2008

  • About

Ingredients

Method

  1. Hull the strawberries, process half of them with the juice of the lemon, and strain through a chinois. Break up the meringues roughly.
  2. In a clear glass, place a layer of strawberries, a layer of strawberry coulis, a little Chantilly cream, meringue pieces, a scoop of sorbet, then again the strawberry, coulis and cream.
  3. The basic ingredients of