Fig and Pear Vacherin Ice Cream Cake – Bruno Albouze

Name: Fig and Pear Vacherin Ice Cream Cake – Bruno Albouze
Ingredients: 2 Each French meringue disks 8-inch/20cm Ø; 50 g Cocoa butter or coconut oil; 1500 g Ice cream, roasted; 375 g Fig, roasted; 15 g Sugar; 2 ½ g Agar-agar; 500 g Chantilly ganache montée

By Bruno Albouze

Ingredients

Each French meringue disks 8-inch/20cm Ø2
Cocoa butter or coconut oil50 g
Ice cream · roasted1500 g
Fig · roasted375 g
Sugar15 g
Agar-agar2 ½ g
Chantilly ganache montée500 g

Video instructions

Follow the creator's official video for the method and cooking instructions.

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