Difficulty: Intermediate
This elegant Vacherin, resembling the famed Doubs cheese in shape, is a hallmark of Lyonnaise cuisine—perfect for celebrations. Drawing from authentic French regional traditions as detailed in Regional Cuisines of France: Le Lyonnais, here's how to master it at home.
Separate the egg whites from the yolks. In a bowl, whisk the yolks with powdered sugar until frothy and pale yellow. Stir in the fresh cream and 5 cl rum. Mix well and set aside.
In a heavy-bottomed saucepan, combine sugar cubes with 3 tablespoons water. Heat, stirring, until it forms a blond caramel. Add a few drops of vinegar to keep it fluid, then remove from heat. Meanwhile, beat egg whites with a pinch of salt to stiff peaks. Gently fold into the yolk-cream mixture without deflating.
Pour liquid caramel into a round springform pan, tilting to coat the sides evenly. Arrange meringues around the edge. Pour in the cream mixture, cover, and freeze for 12 hours.
To serve, unmold by briefly dipping the pan base in boiling water.
Source: Regional Cuisines of France: Le Lyonnais.
