Light pistachio sabayon, white chocolate ice cream
Preparing the white chocolate ice cream
- 1 quart milk (1 liter)
- 8 1/4 ounces sugar (230 g)
- 2 1/3 ounces atomized glucose (65 g)
- 4 3/4 ounces (135 g) egg yolks
- 1 1/4 teaspoons ice cream stabilizer (5 g)
- 6 ounces ivory couverture (170 g)
- 1 1/4 ounces butter (35 g)
- 7 ounces white chocolate chunks (200 g)
Making the pistachio tuiles
- 1 pound 5 ounces sugar (600 g)
- 4 1/4 ounces flour (120 g)
- 1 1/4 cups milk (30 cl)
- 14 3/4 ounces melted butter (420 g)
- 13 ounces pistachios, shelled and crushed (370 g)
Preparing the pistachio sabayon
- 4 egg yolks
- 1 1/2 ounces sugar (40 g)
- 2 1/2 teaspoons pistachio paste (10 g)
Assembly and presentation
- wild strawberries (SQ)
- apricot coulis (SQ)
- confectioners’ sugar (SQ)
Instructions
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
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