Blackcurrant & vanilla vegan Vacherin

Making the recipe

Makes 3 vacherins, serving 8 people each

Coconut cream without added sugar

Frozen puree without added sugar Blackcurrant

Ingrédients

Chickpea juice – 140g reduced to 100g
Granulated sugar – 100g
Icing sugar – 100g

Heat the chickpea juice and reduce to 100 g.
Leave to cool in the refrigerator for 24 hours.
The next day, whip the concentrated aquafaba and gradually add the granulated sugar, as you would for a traditional meringue.
Pipe the meringue into circles of the desired diameter, allowing two discs per vacherin.
Pipe meringue fingers to arrange around the vacherin for the finishing decoration.
Ingrédients

Blackcurrant puree – 525g
Granulated sugar – 232,5g
Dextrose – 45g
Glucose – 45g
Super neutrose stabiliser – 3g
Mineral water – 649,5g

Heat the water and glucose.
At 25°C, add the sugar, Super Neutrose and dextrose.
Pasteurise at 83–85°C for 2 minutes.
Cool the mixture as quickly as possible.
Once cooled, add the Blackcurrant puree.
Leave to mature in the refrigerator for 4 to 24 hours.
Blend the mixture before churning in an ice cream machine.
Ingrédients

Coconut cream – 340g
Soy milk – 1000g
Almond puree – 140g
Sugar – 190g
Dextrose – 90g
Glucose – 110g
Coconut oil – 44g
Inulin – 35g
Stabiliser – 6g
Vanilla pods – 4

Mix the sugar, dextrose, inulin and stabiliser to ensure the stabiliser is evenly dispersed and prevent lumps from forming.
Split and scrape the 4 vanilla pods.
Combine the soy milk and Coconut Cream with the split vanilla pods and
begin heating gently.
At around 40°C, gradually add the sugar, dextrose, inulin and stabiliser mixture while blending.
Add the glucose.
At around 45–50°C, add the almond puree and coconut oil.
Blend with a hand blender until perfectly smooth and emulsifi ed.
Heat the mixture to approximately 82–85°C, stirring continuously.
Blend again, then cool the mixture as quickly as possible to 4°C.
Leave to mature for 4 to 12 hours at 4°C.
Churn in an ice cream machine.

ASSEMBLY

Pipe the Blackcurrant Sorbet and Vegan Vanilla Ice Cream into the mould, creating a marbled effect.
Place one meringue disc in the centre.
Pipe another layer of sorbet and ice cream, then finish with the second meringue disc.
Freeze until completely set.
Unmould and whip the plant-based cream.
Using the whipped cream, attach the meringue fingers around the sides of the vacherin, leaving a small space between each one.
Pipe whipped cream between each meringue finger, then pipe rosettes around the top.
Pour Blackcurrant Coulis into the centre and finish with IQF blackcurrants.

Thibault MARCHAND

Thibault Marchand, a renowned pastry chef with a passion for challenges, has made his mark on the world of patisserie with his exceptional skills and competitive spirit.
With no less than 15 competitions under his belt at just 30 years old, Thibault Marchand loves a challenge, and is known for his determination and perfectionism.

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