Miss Gla’gla Montebello


Preparation info

  • Difficulty


  • Makes about



Appears in

Individual ice-cream confections in an elongated rectangular shape: the fruity taste shines. This composition plays on the association between strawberry sorbet and pistachio ice, with notes of roasted pistachios.

Preparation time: 60 minutes
Cooking time: 30 minutes


Pistachio Macarons

  • 10½ oz (300 g) confectioners sugar
  • 10½ oz (300 g) ground almonds
  • 1 drop pistachio-green dye
  • 1 drop of lemon-yellow dye
  • 7 egg whites (200 g/ 7 oz)
  • cup (75 ml) mineral water
  • 10½ oz (300 g) superfine sugar

Strawberry Sorbet

Prepare 24 Hours in Advance

  • whipping cream
  • oz (190 g) superfine sugar
  • 6 tablespoons (90 ml) mineral water
  • 1 lb 6 oz (650 g) strawberries
  • 1 tablespoon (15 ml) lemon juice

Pistachio Ice Cream

Prepare 24 Hours in Advance

  • cups (350 ml) whole milk
  • 1 oz (30 g) milk powder
  • 2 oz (55 g) pistachio paste*
  • tablespoons (100 ml) whipping cream
  • oz (100 g) superfine sugar
  • 2 egg yolks ( oz/50 g)
  • oz (35 g) pistachio nuts, blanched and toasted


Pistachio Macarons

  1. Sift* the confectioners sugar and the ground almonds together. Mix the colorings into half of the egg whites. Stir in the sifted preparation. Boil the water and sugar to 245°F (118°C). Start to beat the second half of the egg whites to form stiff peaks. Pour the sugar solution on to the beaten egg whites. Whisk and let cool to 120°F (50°C) before incorporating the first preparation. Beat, while allowing the mixture to fall back. Using a stencil, arrange macaron rectangles on a tray covered with a Silpat mat*.

  2. Remove the stencil. Leave the rectangles to form a crust, for about an hour at room temperature. Bake in a convection oven at 325°F (160°C) for 8 minutes, quickly opening and closing the oven door. Leave to cool.

Strawberry Sorbet

  1. Boil the cream and pour it on to the superfine sugar. Blend first while it is hot, then store in the refrigerator. Blend the strawberries to obtain a puree and pass it through a chinois*. After allowing it to mature for approximately 24 hours, add the strawberry pulp and the lemon juice to the syrup. Blend a second time before churning.

Pistachio Ice Cream

  1. Heat the milk, the milk powder, the pistachio paste*, the cream, and the sugar to 95°F (35°C), then add the egg yolk, and bring to 100°F (40°C). Cook at 180°F (85°C), as a custard. Let the mixture rest for 24 hours in the refrigerator, pass it through the chinois*, blend, and churn. Stir in the blanched, toasted pistachios at the end of churning.

Montebello Mixture

  1. Place the pistachio ice cream on the strawberry sorbet in a chilled stainless steel tray.

  2. Gently mix the two together using an ice-cream scoop in order to obtain a marbled effect.

  3. In a stainless steel frame (22½ by 4½ inches/57 by 11 cm) and 1-inch (2.5-cm) deep, placed on a baking sheet covered with a sheet of parchment paper, arrange the mixture. Leave in the freezer for at least 45 minutes.

  4. Cut the ice cream into rectangles measuring 1 ¼ by 4½ inches (3 by 11.5 cm). Store in the freezer.

  5. Place a rectangle of the ice cream between two rectangles of pistachio macaron. Store in the freezer.