Vanilla Shortbread

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Credit: Mathilde de l'Ecotais

Strawberries and figs, sangria sauce

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Ingredients (20 people)

Preparing the sorbet

Preparing the sangria sauce

Making the shortbreads

  • 2 pounds 3 ounces sweet pie pastry (1 kg)

Instructions

Step 1: Preparing the sorbet

The fig and strawberry juice needs to be prepared 24 hours before being used to make the sorbet.

To make the juice, cut the figs and strawberries into pieces and let macerate in sugar for 24 hours.

The next day, prepare the sorbet mix by bringing all the ingredients to a boil. Chill to 39°F (4°C). Mix the fruit together and add to the chilled mixture. Process in the ice cream maker and set aside until needed.

Step 2: Preparing the sangria sauce

Bring all the ingredients to a boil and reduce the sauce to a syrupy consistency. Strain through a chinois and refrigerate until needed.

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

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