Meyer Lemon Vacherin
The Meyer Lemon Vacherin is one of etoile Restaurant’s signature desserts this season. Specifically made to complement Chandon bubbly, this light, flavorful delight offers the perfect end to any romantic meal.
For the Meringue
4 large egg whites
2 tsp. cream of tartar
1 cup sugar
Place egg whites in a mixer fitted with a wisk attachment. Wisk until frothy. then add cream of tartar, slowly add sugar into the egg whites. Whisk until firm peaks have developed. Place mixture into a pastry bag fitted 1/3 of and inch tip and pipe onto sheet pan lined with parchment. Pipe into a dot onto the parchment then pull back to create an teardrop effect where the points come together in the center, repeat in a circular motion to form a circle , this should take about 11-12 teardrops to make a circle. Make eight complete circles. Circles should be no bigger than 4” in diameter. Pipe and another 8 circles the same size but just using a simple spiral motion. These will be the bottom. Bake at 250F for 20-30 min until set. Let cool.
Meyer lemon sorbet
8 cups half and half
8 Meyer lemons zest (use a micro plane)
2 cups lemon juice
2 cups sugar
Combine all of the ingredients together and place into a ice cream machine. Spin until set. About 8 to 10 min. place in freezer
Honey citrus sauce
3/4c cup of good honey
2 cups fresh orange juice
1/2 cup Meyer lemon juice
In a sauce pot add all ingredients and bring to a simmer. Then cool in the refrigerator.
1 orange (zest only into strips)
3ea Meyer lemons (zest only into strips)
Extra water for blanching
In a sauce pot add water and sugar, bring to a simmer. In a separate small sauce pot add all zest and cover with cold water. Bring water and zest to simmer. As soon as the water comes to a simmer drain water and repeat this step two more times (this removes the bitterness). Add zest to simple syrup mixture and let simmer for 5 min until the strips of citrus appear translucent. Remove zest from liquid and let dry at room until crisp.
On the plate desired, place honey citrus sauce down in a small circle, place one spiral meringue shell in the center, Meyer lemon sorbet on top and cap with a “teardrop” meringue shell. Garnish with mint and fresh basil, and candied zest. Serve.
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