MINI VACHERINS WITH RED BERRIES
- 2 white meringues
- 50 cl vanilla ice cream
- 300 g mixed red berries
- 20 cl double cream
- 60 g icing sugar
- 30 cl red fruit coulis
Chill the double cream and a large bowl in the fridge for a few minutes; pour the cream into the bowl and whisk to soft peaks.
Gently fold in 40 g of icing sugar.
Line 4 ramekins with cling film. Roughly crumble in the meringues, allowing half a meringue per ramekin.
Wash the red berries and dry with kitchen paper.
Cover the crushed meringue with a layer of vanilla ice cream, followed by a layer of red berries.
Return leftover red fruit to the fridge and save for decoration.
Add a layer of whipped cream.
Cover with cling film, pressing down lightly on the layers. Freeze for at least 3 hours.
15 minutes before serving, remove the Vacherins from their ramekins. Decorate with the reserved fruit.
Drizzle over the fruit coulis and sprinkle with the remaining 20 g of icing sugar.