With pineapple sorbet and green apple
Making the pineapple sorbet
- 2 pounds pineapple pulp (900 g)
- 1 cup water (24 cl)
- 9 1/2 ounces sugar (270 g)
- 1 ounce atomized glucose (30 g)
- 1 1/2 teaspoons sorbet stabilizer (6 g)
Making the vanilla parfait
- 1 quart milk (1 liter)
- 1 pound 12 1/4 ounces sugar (800 g)
- 1 pound 5 ounces egg yolks (600 g)
- 3 pounds 13 2/3 ounces heavy cream (1.75 kg)
- 1 vanilla bean
Preparing the roasted pineapple and the brunoise
Making the green apple coulis
- 3/4 cup green apple pulp (20 cl)
- 16° Baumé syrup (SQ)
- a pinch of ascorbic acid
Making the coconut shortbread
- 5 egg yolks
- 7 ounces granulated sugar (200 g)
- 2 vanilla beans
- 8 3/4 ounces butter (250 g)
- 1 1/4 teaspoons salt (5 g)
- 1 pound 1 1/2 ounces flour (500 g)
- 5 teaspoons baking powder (20 g)
- shredded coconut (SQ)
Finish and assembly
Instructions
Step 1: Making the pineapple sorbet
Step 2: Making the vanilla parfait
Combine milk, sugar, and egg yolks, and cook in a double boiler, at 183°F (84°C). Cool the mixture with an electrical mixer. Split and scrape the vanilla bean, and add the vanilla seeds into the whipped cream. Beat the vanilla cream, then fold into the parfait batter. Pour the mixture onto a sheet pan until just over 1/2 inch (1 cm) deep, and freeze.
This recipe was originally published in "Alain Ducasse’s Desserts and Pastries" (Éditions Alain Ducasse). See all credits
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