Vanilla Ice Cream Sundae with a Strawberry Compote
Poached rhubarb salad
Making the ice cream
- 1 quart milk (1 liter)
- 3 cups heavy cream (70 cl)
- seeds from 2 scraped vanilla beans
- 11 2/3 ounces sugar (330 g)
- 15 1/4 ounces egg yolks (430 g)
Preparing the strawberry compote, juice and jelly
- 2 pounds 3 ounces strawberries (1 kg)
- 3 1/2 ounces sugar to macerate the strawberries (100 g)
- 14 ounces sugar for cooking (400 g)
- 1 lemon, juiced
- 2 1/2 cups strawberry juice (60 cl)
- 5 gelatin sheets
- strawberries (SQ)
Preparing the rhubarb salad and dried fruit
- 1 quart water (1 liter)
- 7 ounces sugar (200 g)
- seeds from 1 scraped vanilla bean
- 2 pounds 3 ounces rhubarb, cut into large segments (1 kg)
Finish and presentation
- strawberry juice
- wild strawberries
- dried fruit: sliced strawberries, rhubarb cuts into thin sticks (lattice)
Instructions
Step 1: Making the ice cream
Heat the vanilla ice cream ingredients to 183°F (84°C). Cool to 39°F (4°C), let sit, process in the ice cream maker, then set aside.
Step 2: Preparing the strawberry compote, juice and jelly
Mix the strawberries with 3 1/2 ounces (100 g) sugar and let sit for 1 day, then drain without pressing to ensure that the resulting juice stays clear. Set juice aside for later.
Cook the fruit with 14 ounces (400 g) sugar: bring to a boil and add lemon juice. Let sit in a candy pan, then chop into small pieces.
Soak the gelatin in cold water for 5 minutes. Heat the strawberry juice and add softened gelatin sheets. Chill and let set on ice. Make a strawberry brunoise and combine with the jelly.
This recipe was originally published in "Alain Ducasse’s Desserts and Pastries" (Éditions Alain Ducasse). See all credits
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