Vacherin (dessert)
The vacherin (French: [vaʃʁɛ̃]) was originally a cake-shaped dessert made of an almond paste[1] shell filled with (non-frozen) double cream[1] and topped with whipped cream.[1] It appeared in 19th-century Switzerland before reaching Germany and Lyon.[2] Its name likely came from its resemblance to the round shape of vacherin cheese wheels.[2]
A later version, called vacherin glacé[3] (French: [vaʃʁɛ̃ ɡlase], lit. 'frozen vacherin'),[4] replaced the almond paste shell with a meringue[4][2] shell, and the double cream filling with an ice cream[4][2] filling, still topped with whipped cream.[4][2]
References
- ^ a b c Gouffé 1874, p. 208–209.
- ^ a b c d e Pham & Plantive 2023, p. 87.
- ^ Hermé, Pierre. "Vacherin glacé". Larousse des desserts (in French). Éditions Larousse.
- ^ a b c d Boué & Delorme 2023, p. 214.
Sources
- Boué, Vincent; Delorme, Hubert (2023). The Complete Book of French Cooking.
- Gouffé, Jules (1874). The Royal Book of Pastry and Confectionary.
- Pham, Anne-Laure; Plantive, Mathieu (2023). Le grand livre des fromages (in French).