
Exotic Vacherin
Louis François ambassador since 2025
January 25, 2025
Recipe Products usedTréhalose Gallia White Nougasec Gel Sphere Pectin NH nappage Grated coconut Glucose syrup DE40 Stab Pure Fish gelatin
Step 1 Lime meringue
90g | Egg white |
125g | Sugar |
6g | Gallia white (![]() |
12g | Nougasec (![]() |
90g | Lime juice |
Beat the egg whites until stiff, then add the powder mixture
little by little.
When stiff, start adding the lime juice in 2-3 additions.
Continue beating at medium speed to obtain a homogeneous
meringue.
When the meringue takes on volume and lightness, poach in a Ø 7cm half-sphere silicone mold (or other desired shape).
Bake at 90°C for approx. 40-60 min.
Step 2 Coconut mousse
90g | Coconut purée |
135g | Coconut milk |
6g | Fish gelatin (![]() |
Heat some of the purée and melt the gelatine.
Mix with the rest and pour into a siphon.
Insert 2 gas cartridges.
Step 3 Coconut sorbet
500g | Coconut purée (Les Vergers Boiron) |
250g | Water |
75g | Sugar |
25g | Trehalose (![]() |
4g | Stab Pure (![]() |
Make syrup with water, sugar, trehalose and Stab Pure.
Bring to the boil and cool.
Mix with purée. Allow to mature.
Place in a paco bowl and freeze.
Step 4 Coconut nougatine
100g | Milk |
2g | Salt |
1g | Ground pepper |
250g | Butter |
100g | Glucose syrup DE40 (![]() |
5g | Pectin NH nappage (![]() |
300g | Sugar |
250g | Grated coconut (![]() |
Place milk, salt, butter and glucose in a saucepan.
Heat and add the sugar mixture and pectin at 40°C, pouring in a stream.
Cook to 106°C, then add the grated coconut.
Spread between 2 sheets of baking paper, 250 g per 40x60cm tray.
Freeze.
Remove sheets, place on a silpat and bake at 170°C for approx. 10-12 min.
Step 5 Mango bead
100g | Mango purée |
5g | Lime juice |
5g | Water |
- Mix, pour into a 2.5cm flexipan half-sphere.
- Freeze.
Step 6 Jelly solution
15g | Gel Sphere (![]() |
15g | Sugar |
270g | Water |
- Mix the Gel Sphere with the sugar and add to the water in a saucepan.
- Bring to the boil.
- Cool to 85°C to soak the mango beads (the temperature of the beads must not be lower than -18°C)".
Step 7 Coconut tapioca
25g | Tapioca |
25g | Sugar |
250g | Coconut milk |
- Cook tapioca in boiling water until transparent, leaving a white spot in the center.
- Drain, rinse under cold water.
- Place in the coconut milk and cook until there are no more dots in the center.
Trim
Mango
Pineapple
Passion
Mango puree
Lime