Fresh Cherries on Shortbread
Kirsch cream, pistachio ice cream
Making the Brittany shortbread
Preparing the pistachio ice cream
Preparing the kirsch parfait
- 1 pound 1 1/2 ounce egg yolks (500 g)
- 12 1/3 ounces 30° Baumé syrup (350 g)
- 1 quart whipped cream (1 liter)
- kirsch (SQ)
Preparing the garnish
- Bing cherry syrup (SQ to lightly poach the cherries)
- Morello cherry juice
Finish and presentation
- Morello cherry jam
Step 1: Making the Brittany shortbread
Work the butter with salt until soft. Add flour sifted together with baking powder.
In a separate bowl, beat egg yolks with sugar until pale and creamy. Split the vanilla bean and use a knife to scrape the seeds out into the beaten egg yolks.
Combine the two batters without overmixing. Chill overnight, then use a sheeter to roll into a sheet 1/10 inch (2 mm) thick. Cut into rounds 4 inches (10 cm) in diameter and bake in a 340°F (170°C) oven.
Step 2: Preparing the pistachio ice cream
This recipe was originally published in "Alain Ducasse’s Desserts and Pastries" (Éditions Alain Ducasse). See all credits
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