Preparing the shortbread dough
- 5 egg yolks
- 7 ounces sugar (200 g)
- 1 pound 1 1/2 ounces flour (500 g)
- 1 1/4 teaspoons salt (5 g)
- 8 3/4 ounces butter (250 g)
- 5 teaspoons baking powder (20 g)
Making the ganache and sorbet
- For ganache:
- 2 cups milk (50 cl)
- 14 ounces chunks of Caraïbe couverture (400 g)
- 14 ounces chunks of Manjari couverture (400 g)
- 3 1/2 ounces heavy cream (100 g)
- 7 ounces butter (200 g)
- For sorbet:
- 1 cup cold water (25 cl)
- 9 1/2 ounces sugar (270 g)
- 3 1/4 ounces glucose (90 g)
- 1 1/2 teaspoons sorbet stabilizer (6 g)
- 1 pound 12 1/4 ounces raspberries (800 g)
Preparing the raspberry compote and Maury wine sauce
- For compote:
- 1 pound 1 1/2 ounces small frozen raspberries (500 g)
- 2 pounds 3 ounces sugar (1 kg)
- 3 3/4 teaspoons pectin (15 g)
- For sauce:
- 3 1/4 cups Maury wine (75 cl)
- 1 pound 12 1/4 ounces raspberry pulp (800 g)
- 3 1/2 ounces sugar (100 g)
Instructions
Step 1: Preparing the shortbread dough
Cream the butter until softened, add salt, flour, baking powder and mix well. In a separate bowl, whisk egg yolks and sugar together vigorously, then combine the two mixtures. Cover with plastic wrap and let sit.
Step 2: Making the ganache and sorbet
Bring the milk and cream to a boil, pour over chocolate chunks, then gently stir in the butter. Smooth the mixture out into a thin sheet and chill.
Prepare the sorbet by mixing the cold ingredients, heating to 149°F (65°C), let sit for at least a day to develop flavor, then process in the ice cream maker and pour into cones 2 1/2 to 2 3/4 inches (6 to 7 cm) tall.
This recipe was originally published in "Alain Ducasse’s Desserts and Pastries" (Éditions Alain Ducasse). See all credits
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