Sweet Chestnut Vacherin Recipe: Gluten-free
How useful is this free from gluten recipe page about sweet chestnut vacherin?
To serve four
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Ingredients: for the meringue:
4 egg whites pinch salt 8 oz / 200g caster sugar ½ tsp vanilla essence 4 oz / 100g fine ground hazelnuts |
Instructions:
Whisk the egg whites and the salt together until stiff.
Gradually whisk in the sugar until the mixture stands in stiff peaks.
Then add the vanilla essence and fold in the fine ground hazelnuts.
Line a tray with non-stick baking parchment and spread the mixture leaving a slight hollow in the centre.
Cooking:
Preheated oven
gas mark 2 300°F 150°C
Bake for 45 minutes to one hour.
Ingredients: for the sweet chestnut filling:
8 oz / 200g chestnut purée- tinned
2 oz / 25g sugar
dark rum to taste (1 measure)
¼ pint / 140 ml double cream or fromage frais
Instructions:
Whisk the sweet chestnut purée with the sugar and rum. Whip the cream separately and then fold the two together.
Spread the filling on the meringue just before serving.
Copyright Peter Thomson 2012-May-20
