Mango, passion fruit and pistachio vacherin

Ice cream

Whip the ALSACE LAIT crème fraîche from Alsace for pouring until stiff.
Blend the mango, passion fruit, icing sugar and lemon juice. Add the crumbled meringues and Chantilly cream, folding gently with a spatula. Pour the mixture into four individual ramekins and place in the freezer for 2 hours.

Meringue and pistachio whipped cream

Crumble the meringues, add the ALSACE LAIT crème fraîche from Alsace for pouring and whip together until stiff. Crush the pistachios very finely and gently fold into the whipped cream. Put the mixture into a piping bag with a 1 cm plain nozzle. Pipe the whipped cream over the mango and passion fruit ice cream. Place in the freezer for 4 hours.

To serve

Take the vacherins out of the freezer 10 minutes before serving. Crumble the meringues and sprinkle over the vacherins Finely dice the mango and sprinkle with lemon juice. Place two teaspoons of mango on the meringue. Crush the pistachios and sprinkle them on the vacherins.

Enjoy! You're in for a treat!