Fresh Cherries on Shortbread

Credit: Mathilde de l'Ecotais

Kirsch cream, pistachio ice cream

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Ingredients (10 people)

Preparing the kirsch parfait

Preparing the garnish

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

Mix together the ice cream ingredients. Heat in a double boiler to 183°F (84°C), then cool the immediately to 39°F (4°C). Let sit, process in the ice cream maker, and set aside.

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

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