Strawberries and figs, sangria sauce
Preparing the sorbet
Preparing the sangria sauce
Making the shortbreads
- 2 pounds 3 ounces sweet pie pastry (1 kg)
Step 1: Preparing 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
This recipe was originally published in "Alain Ducasse’s Desserts and Pastries" (Éditions Alain Ducasse). See all credits
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