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A Love Affair with the Senses

Chef Pascal Barbot of L’ Astrance– Paris, France on

Chef Pascal Barbot

4 rue Beethoven
Paris 75016
(01) 40-50-84-40

Vacherin with Figs and Green Tea
Chef Pascal Barbot of Astrance – Paris, France
Adapted by

Chef Pascal Barbot's Vacherin with Figs and Green Tea on

Chef Pascal Barbot's Vacherin
with Figs and Green Tea

Yield: 4 Servings


  • 200 grams of meringue, prepared with a hot sugar syrup (Italian meringue)
  • Parchment paper, sheets and a 12cm long and 4 cm wide cut band

  • 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. Set aside.

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 cream.

Wine Pairing:
A not too-heavy late harvest Pinot Gris like the Barmes-Buecher Vendage Tardive Rosenberg de Wettolsheim Pinot Gris 1999 from Alsace.

  • ICC Featured Speaker

  •    Published: July 2006
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