Chocolate-Raspberry Shortbread

Credit: Mathilde de l'Ecotais

Maury wine sauce

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Ingredients (20 people)

Preparing the shortbread dough

Making the ganache and sorbet

Preparing the raspberry compote and Maury wine sauce


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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