BLACKBERRY AND CRÈME FRAÎCHE VACHERIN
EVERY SEASON we feature a different kind of vacherin, one of my childhood favorite desserts. I see it as almost a cross between a pavlova and an ice cream sandwich, with less whipped cream and more sorbet, but always with meringue for the crunch. This particular one, with blackberry-infused meringue and crème fraîche–blackberry swirled sorbet, may be my all-time favorite. Clouds of crème fraîche coiffe a thin disc made of meringue, while blackberry pearls float on a bed of panna cotta.