Ingredients

Serves 6

500g bought raspberry sorbet
1 litre good quality vanilla ice-cream
12 small meringues, crumbled
250g punnet raspberries
½ cup caster sugar
1 tsp lemon juice
Raspberries for garnish, extra

 

Method

Combine the raspberries, caster sugar and lemon juice in a small frying pan over medium-high heat.  Bring the mixture to a simmer and cook, uncovered for 5 minutes, stirring occasionally until the raspberries are soft, but still holding their shape. Strain into a bowl, reserving both the raspberry compote and the syrup.

Spread half the ice-cream over the bottom of a medium sized mixing bowl.  Spread with half the raspberry sorbet. Repeat the layers with remaining ice-cream and sorbet. Place in the freezer until required, removing from the freezer 15 minutes before serving.

Place a pastry ring (see below) in the centre of each plate. Fill the bottom of each ring with crumbled meringue. Divide the raspberry compote evenly between each ring, spooning over the meringues. Top with spoonfuls of the sorbet/ice-cream mixture (ensuring you have a good balance of both). Press down gently into the moulds with the back of a spoon to fill. Smooth the surface with a spatula; the mixture should have a swirled look.

Carefully remove the pastry rings and spoon the reserved raspberry sauce around the vacherins. Top each with a few raspberries and serve immediately.

Notes 
You need to use six 7cm round, 5cm high pastry rings, or 250ml dariole moulds lined with glad wrap.

This recipe is based on one by Sophie Dudemaine from her book Ducasse Made Simple.  It is in the December issue of Vogue Entertaining +Travel.