Name: Mango and Coconut Vacherin
Prep time: 20 min
Total time: 20 min
Yield: 8 serving(s)
Ingredients: 1 cup (250 ml) 35% whipping cream; 1/4 cup (55 g) sugar; 1 tbsp (15 ml) spiced rum (optional); 3 cups (750 ml) coconut sorbet, thawed in refrigerator for 15 minutes; 3 cups (750 ml) mango sorbet, thawed in refrigerator for 15 minutes; 2 passion fruits, halved; 1 mango, peeled and cut into thin wedges; 1 cup (35 g) homemade or store-bought crunchy meringues, crushed

Ingredients

Whipped Cream
- 1 cup (250 ml) 35% whipping cream
- 1/4 cup (55 g) sugar
- 1 tbsp (15 ml) spiced rum (optional)
Vacherin
- 3 cups (750 ml) coconut sorbet, thawed in refrigerator for 15 minutes
- 3 cups (750 ml) mango sorbet, thawed in refrigerator for 15 minutes
- 2 passion fruits, halved
- 1 mango, peeled and cut into thin wedges
- 1 cup (35 g) homemade or store-bought crunchy meringues, crushed

Preparation

Whipped Cream
- In a bowl, whisk the cream, sugar and rum with an electric mixer until stiff peaks form. Cover and refrigerate until ready to serve.
Assembly
- In an 8-cup (2 litre) glass serving bowl, using an ice cream scoop, arrange alternating balls of coconut and mango sorbet. Top with half of the passion fruit pulp and half of the mango wedges. Using a spatula, cover with the whipped cream. Garnish with the meringues and the remaining fruit. Serve immediately.

Mango and Coconut Vacherin

Categories

Ingredients

Whipped Cream

Vacherin

Preparation

Whipped Cream

Assembly

Personal Note