Vacherin Glacé: The Classic Frozen Dessert for Christmas and New Year Feasts

When talking about Christmas and celebrations, the French table is incomplete without a winter-kissed and decadent dessert, Vacherin Glacé. It is the crown of the French holiday desserts with a crisp meringue exterior and soft, indulgent ice cream interior, lightly infused with the tangy notes of raspberry sorbet. Well, you might be wondering—why a frozen dessert for Christmas, in the winter’s chill?

Vacherin Glacé is a delightful paradox. After enjoying a hearty meal of warm, rich, and meaty festive dishes, the heart calls for a light and creamy finale to the evening. The Vacherin is the best choice for that.

The French Love Affair with Vacherin Glacé

In France, the dessert is not just the final course but the soul of the meal. French people treat the dessert as a ritual that leaves a lasting impression. The French patisseries are crafted with precision, delicacy, and indulgence. Let’s unfold the story behind the French culinary marvel, Vacherin Glacé.

Vacherin was born in the royal kitchen in the 18^th century as a pastry innovation. It was the age of art, refinement, and revolution. The royal chefs brought all these elements together beautifully to create Vacherin Glacé. Back then, it was only presented on special occasions like weddings, Yuletide, and seasonal feasts. It is still very much part of French celebrations today.

Vacherin Glacé is a rich and delicate dessert that perfectly represents French sophistication. Try this indulgent dessert for your next Christmas dinner and make fêtes feel more grand and meaningful.

Here’s the recipe, save it for later!