Apricot Shortbread

Credit: Mathilde de l'Ecotais

Vanilla compote, pistachio ice cream, raspberry & apricot sorbets

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Ingredients (10 people)

Preparing the ice cream and sorbets

Preparing the garnish


Step 1: Making the Brittany shortbread dough

Soften the butter by gently mixing it together with salt, flour, and baking powder. In a separate bowl, beat egg yolks and sugar. Split and scrape the vanilla bean, add the seeds to the latter. Combine the two mixes without over-mixing. Cover the dough in plastic wrap. Let sit for 1 day. Roll the dough out to 1/10 inch (2 mm), cut into circles 3 1/4 inches (8 cm) in diameter. Bake at 340°F (170°C) in a convection oven. Let cool on a rack and set aside.

Step 2: Preparing the ice cream and sorbets

Heat all ingredients for the pistachio ice cream to 183°F (84°C), cool to 39°F (4°C), let sit, and set aside. Prepare the apricot and raspberry sorbets. For each sorbet, make a syrup with water, sugar, and glucose. Let cool, and then add the corresponding fruit pulp to each syrup, along with the stabilizer. Let cool to 39°F (4°C), let sit, set aside.

Process the three mixtures one by one (ice cream and sorbets), then fill an ice cream bucket with three or six layers of the three flavors to achieve a beautiful color ensemble, which will become visible when piped onto the pastry.

This recipe was originally published in "Alain Ducasse’s Desserts and Pastries" (Éditions Alain Ducasse). See all credits

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