Pistachio Ice Cream Sundae

Credit: Mathilde de l'Ecotais

Fresh cherries and cherry jam almond and Morello cherry clafoutis

Get the full recipe and enjoy unlimited access to thousands of recipes and videos from the greatest chefs by subscribing to the All My Chefs premium access.
Ingredients (10 people)

Preparing the Morello cherry jam

Making the clafoutis

  • 7 ounces butter (200 g)
  • 14 ounces equal parts (ground blanched & peeled almonds and confectioners’ sugar) (400 g)
  • 2 1/2 teaspoons pastry cream powder (10 g)
  • 2 eggs
  • fresh Morello cherries (SQ)

Making the kirsch milkshake

Finish and presentation

  • pistachios
  • Bing cherries
  • fresh almonds, blanched and peeled
  • slivered pistachios


Step 1: Making the meringue

Beat the egg whites into peaks, stiffen by adding some of the granulated sugar, and finish by adding the rest of the sugar. When firm, add sifted confectioners’ sugar. Using a pastry bag, pipe the mixture onto a baking sheet to make meringue shells. Bake for 90 minutes at 250°F (120°C) and set aside in a dry place.

Step 2: Preparing the pistachio ice cream

Mix together the ice cream ingredients while still cold. Heat to 183°F (84°C), then immediately cool to 39°F (4°C). Let sit, process in the ice cream maker, and set aside until needed.

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

This recipe is reserved for the Premium subscribers

Get the full recipe and enjoy unlimited access to 1,000 recipes from the greatest chefs, starting from just 1$

Logo all my chef
Subscribe now

Cancel anytime

Already registered? LOG IN

All My Chefs suggests

Other recipes by Alain Ducasse