Easy Vacherin with Raspberry Lychees

Easy Vacherin

For this year’s Christmas meal, I wanted to make an easy vacherin recipe in order to offer a fresh and not too heavy dessert. It has been a very long time since I had eaten vacherin so I embarked on a creation around these flavors.

Easy Vacherin with raspberry lychees : the recipe


Vanilla ice cream

Fossier Raspberry Meringues

Fresh lychees (about 6 per verrines)

For the raspberry coulis :

250g raspberries (frozen since it is not the season)

50g sugar

2 tablespoon of water


Preparation of raspberry coulis

In a saucepan, put the raspberries, sugar and water and bring to a boil. Mash the raspberries at the end of cooking. Reserve.

Fruit preparation

Peel the lychees and collect the flesh. Reserve.


In the bottom of a verrine, place two meringues. I advise you to cut them in half for easier tasting.

Make two quenelles of vanilla ice cream and place them in the verrines.

Add the raspberry coulis, about two tablespoons.

Place the lychees

Other Fossier blogposts :

Easy VacherinEasy Vacherin


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