With apricot pulp, passion fruit and guava sorbet, herbs ‘n spices infusion
Preparing the herb infusion
- 1 quart water (1 liter)
- 7 ounces sugar (200 g)
- 1 peppermint sprig
- 1 lemongrass stalk
- 1/2 hyssop sprig
- 2 star anise pods
- crushed cardamom pods
- 1 vanilla bean
- the zest of several oranges and lemons
- 2 pieces of long pepper
Preparing the passion-guava sorbet
- 5 1/2 pounds passion fruit (SQ to make 1 quart (1 liter) of juice) (2.5 kg)
- 2 cups guava pulp (50 cl)
- 1 cup water (25 cl)
- 10 1/2 ounces sugar (300 g)
- 4 1/2 ounces atomized glucose (125 g)
Finish and presentation
- 1 mango
- 1 papaya
- 2 kiwis
- 1 Victoria pineapple
- 3/4 cup apricot pulp (20 cl)
- strawberries (SQ)
- 10 dried vanilla beans
- several thin lemongrass stalks, trimmed
- 1 bunch of fresh mint
Instructions
Step 1: Preparing the herb infusion
Combine all the herbs and spices in a casserole. Add water and sugar. Bring to a boil, remove from heat, cover, and let steep for 24 hours. Strain through a fine-meshed chinois and set aside.
Step 2: Preparing the passion-guava sorbet
Cut the passion fruit in half, scoop out the pulp, and process in a Thermomixer. Strain through a chinois. Mix the produced passion fruit juice with guava pulp. Heat water with sugar and glucose to 149°F (65°C) to make a syrup. Let cool to 39°F (4°C), add the passion fruit and guava pulp, and let sit for 12 hours. 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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