Miss Gla’gla Montebello

Name: Miss Gla’gla Montebello
Prep time: 1 h
Cook time: 30 min
Total time: 1 h 30 min
Yield: Makes about 18 Bars
Ingredients: 10½ oz (300 g) superfine sugar; whipping cream; 1 drop of lemon-yellow dye; 7 egg whites (200 g/ 7 oz); 1½ cups (350 ml) whole milk; 6 tablespoons (90 ml) mineral water; 10½ oz (300 g) confectioners sugar; 3½ oz (100 g) superfine sugar; 2 oz (55 g) pistachio paste*; 6½ tablespoons (100 ml) whipping cream; 2 egg yolks (1¾ oz/50 g); 1¼ oz (35 g) pistachio nuts, blanched and toasted; 6¾ oz (190 g) superfine sugar; 1 lb 6 oz (650 g) strawberries; 1 oz (30 g) milk powder; 1 tablespoon (15 ml) lemon juice; 10½ oz (300 g) ground almonds; ⅓ cup (75 ml) mineral water

Preparation info

Makes about
18
Bars

Difficulty
Medium
Ready in
1 hr 30

Appears in

My Best: Pierre Hermé

By Pierre Hermé

Published 2014

About

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.

Ingredients

Pistachio Macarons

10½ oz (300 g) confectioners sugar
10½ oz (

Dessert
Vegetarian
ice cream
Gluten-free

Method

Pistachio Macarons

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