Chef Pascal Barbot of Astrance
Adapted by StarChefs.com
Chef Pascal Barbot's Vacherin
with Figs and Green Tea
Yield: 4 Servings
- 200 grams of meringue, prepared with a hot sugar syrup (Italian
- Parchment paper, sheets and a 12cm long and 4 cm wide cut
- 1 pint fresh raspberries
- Large fresh figs, sliced vertically
Green Tea Whipped Cream:
- 40 grams heavy cream
- 4 grams green tea powder
- Sesame oil 200 grams fig sorbet, softened slightly
For the Vacherin:
Preheat oven to 250°F. Using an off-set spatula, spread the
prepared meringue over one side of the parchment paper strip.
Form the parchment into a circle, meringue side facing in. Place
the parchment band on a parchment-covered sheet pan and bake until
dry but not browned, 1 to 2 hours. Meringue should remain white.
Once meringue is dry and cool, gently remover parchment paper.
For the Figs:
Toss the raspberries with the fig slices and season lightly with
sesame oil. Place the fig sorbet in a piping bag fitted with a
medium plain tip.
For the Green Tea Whipped Cream:
Whip the heavy cream and gently fold in the powdered green tea.
To Assemble and Serve:
Place the fig sorbet in a piping bag fitted with a medium plain
tip. Fill the vacherin with fig sorbet. Top with a spoonful of
the raspberry-fig mixture, and garnish with green tea whipped
A not too-heavy late harvest Pinot Gris like the Barmes-Buecher
Vendage Tardive Rosenberg de Wettolsheim Pinot Gris 1999 from