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Ingredient for 4 :

Quenelle of vanilla ice cream :

250g/8oz milk

1 vanilla pod

50g/1¾oz sugar

3 egg yolks

50g/1¾oz soured cream, 35% fat

Split the vanilla pod in half lengthwise and scrub the inside with a knife to collect the seeds. Bring the milk to a boil with the vanilla.

Whisk the yolks and the sugar in a bowl; pour the hot milk on top while whisking. Pour in a pan.

Cook on low heat to 82°C/18°F, whisking with a spatula. Pour the soured cream to stop the cooking. Strain with a chinois in a bowl and cover with a plastic film.

Place in the fridge to mature for one night. Centrifuge in the ice cream machine.

Spicy tropical fruit soup :

2 mangoes

1 small pineapple

4 kiwis

1 passion fruit


1 cinnamon stick

1 orange peel

½ lemon

3 cloves

3 star anises

½ vanilla pod

200g/7oz caster sugar

200g/7oz oz water

Cut the mangos, the pineapple and the kiwis in small ¾” cubes. Cut the passion fruit in half and take out its flesh and seeds with a teaspoon.

In a pan, bring the water and the sugar to a boil with the spices, half of the split vanilla pod (scrub the inside to take the seeds out) and the lemon and orange peels.

Pour the boiling syrup on the fruit cubes and add the pulp of the passion fruit.
Fold a piece of cooking paper in four, then diagonally in two and once again diagonally in two. Cut small notches at regular intervals on both sides of the paper folding.
Cover your preparation, placing the tip of the paper at the centre of the pan and adjust its size with scissors. Keep in the refrigerator for one night.

Garnishing :

Lay out the fruits in their syrup and place the vanilla ice cream quenelle on top

Member author

An everlasting blend of tradition and innovation through selected and noble products. You will share Laurent Duchêne’s passion and enjoy his most simple but traditional patisseries. A large range of customized creations will awaken essential emotions and offer unique flavours for the gourmet’s [...]

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