Making the cheesecake ice cream
- 1 quart milk (1 liter)
- 3/4 cup heavy cream (19 cl)
- 1 ounce atomized glucose (30 g)
- 12 1/3 ounces granulated sugar (350 g)
- 3 egg yolks
- 3 1/2 ounces Philadelphia cream cheese (100 g) (see p. 80)
Making the crumble
Preparing the berry compote
Step 1: Making the cheesecake ice cream
Combine all the ingredients except the cheese, and cook in a double boiler at 183°F (84°C). Add the cheese to the mixture once it is cooled down to 39°F (4°C). Let sit overnight, process in the ice cream maker, and set aside.
Step 2: Making the crumble
Combine softened butter, confectioners’ sugar, flour, and almond powder and mix until homogenous. Crumble by hand onto a baking sheet, let dry at room temperature, then bake for 20 to 25 minutes at 330°F (165°C).
Step 3: Preparing the berry compote
Let the strawberry juice cool. Soak gelatin sheets in cold water. Heat the berries until juices are released, then strain through a chinois; set the fruit and the juice aside, then mix the juice together with strawberry juice. Sweeten with sugar and then add the gelatin. Cover the cooked berries with this mixture. Chill.
Step 4: Preparing the vanilla sauce
Step 5: Finish and presentation
Cover the bottom of the dessert glass with the berry compote and place three scoops of cheesecake ice cream on top. Drizzle with vanilla sauce and top with the crumble.
This recipe was originally published in "Alain Ducasse’s Desserts and Pastries" (Éditions Alain Ducasse). See all credits
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