Vacherin Mint!

"Vacherin"! A cow is not glamorous and rin or kidney there....
So I'm going to rename this recipe: "improvisation glacée, sur lit caramélisé et croustillant meringué".
It's longer but sexier all the same (yes, I like my desserts sexy...).
Enough lexical field, and let's talk about this week's theme: Mint, Vert d'eau, you know that special green, almost light turquoise...
I promised myself that this pastel trend wouldn't pass me by - like the Neon trend, but that's another story.
Still, water green and I have a love affair that lasts... (a bit like polka dots).
The challenge of offering you a water-green recipe wasn't an easy one, because first of all, a green dish isn't sexy sexy, and secondly, when it comes to ingredients in this color, well... I was completely stumped.
So I thought: meringue + food coloring".Wilton"which makes wonderful colors = banco! I'm revisiting the vacherin, or rather "frozen improvisation, on a bed of caramelized and crunchy meringue"! I'm going to miss Top Chef a lot...

For this dessert, you'll need..:

•  3 egg whites
• 150g sugar
• Green food coloring (optional)

• 200 g sugar
• 100 g semi-salted butter
• 20 cl single cream

•  30 cl whipping cream
•  4 eggs
•  100 g caster sugar
•  3 drops mint essential oil

First, make your meringues. Remove your eggs from the fridge 15 minutes beforehand, to bring them to room temperature. Separate the yolks perfectly from the whites and add a pinch of salt before beating. Beat the egg whites until stiff, then add the sugar a little at a time. The mixture should set fairly quickly, and your meringue is ready when it forms spikes on the surface of your mixer (add the coloring at this point). Using a spoon, form mounds on a baking sheet lined with parchment paper (don't bother pulling out the piping bag, your meringues will be smashed to bits...). Bake for 1 hour at 110°C.

Meanwhile, prepare your salted butter caramel cream. Pour the sugar into a saucepan over medium heat and, without touching it, wait for the sugar to color, then stir to prevent it from crystallizing. Add the butter and stir in the liquid cream, and you've got your crème au caramel. Pour into your containers and set aside in the fridge. Once your meringues are ready, crumble them over the caramel before making the ice cream.

Beat the yolks and sugar in a bowl and set aside. This time, in a bowl, whip the cold whipping cream until stiff. When stiff, add the 3 drops of mint (no more, I insist) while continuing to whip, then set aside. In a third bowl, beat the 4 egg whites until stiff. Gently fold the egg whites into the yolks, then into the whipped cream. Don't overmix, as this will cause the mousse to fall back, then pour over the crushed meringue. Leave to set overnight in the freezer, then when you're ready to serve, feel free to add more meringue on top, just a little mint leaf for decoration! Enjoy!