Wild Strawberries

Credit: Mathilde de l'Ecotais

Light pistachio sabayon, white chocolate ice cream

Get the full recipe and enjoy unlimited access to thousands of recipes and videos from the greatest chefs by subscribing to the All My Chefs premium access.
Ingredients (10 people)

Preparing the white chocolate ice cream

Preparing the pistachio sabayon

Assembly and presentation


Step 1: Preparing the white chocolate ice cream

Mix all the ice cream ingredients together, except the white chocolate chunks. Heat the mixture to 183°F (84°C) in a double boiler, add the white chocolate, and cool to 39°F (4°C) immediately. Let sit, then process in the ice cream maker. Chill.

Step 2: Making the pistachio tuiles

Combine milk and sugar. Add sifted flour, followed by crushed pistachios, and finally the melted butter. Chill for 2 hours, spread the mixture on a non-stick tray. Bake for 350°F (180°C) until the tuiles are golden and crunchy. Cut to shape and set aside in a dry place.

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

This recipe is reserved for the Premium subscribers

Get the full recipe and enjoy unlimited access to 1,000 recipes from the greatest chefs, starting from just 1$

Logo all my chef
Subscribe now

Cancel anytime

Already registered? LOG IN

All My Chefs suggests

Other recipes by Alain Ducasse