Pistachio Ice Cream Sundae

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Credit: Mathilde de l'Ecotais

Fresh cherries and cherry jam almond and Morello cherry clafoutis

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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

Instructions

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

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