• Almond shortcrust pastry
• Redcurrant coulis
• Vanilla ice cream with redcurrant coulis
• White peach sorbet

Shortbread all the ingredients except the eggs and yolks. Add the liquid and mix the minimum. Spread to 2mm and refrigerate. Line the pies and bake at 160°C for 15/20 minutes. Brown all over to waterproof and return to the oven for 3/4 minutes. Place in the freezer.

Boil the puree, glaze and invert sugar. Add the alcohol and refrigerate.

Heat the milk, cream and vanilla. Mix together: milk powder, sucrose, atomized glucose, stabilizer and monostearate. Empty this mixture into the saucepan at about 45°C. Then immediately add the yolks and mix well. Bring everything to 85°C and strain through a strainer. Then cool immediately to 4/5°C in less than 2 hours. Mature for 4 to 12 hours at 4/5°C. Strap into a
turbine. When it comes out of the turbine, add the redcurrant coulis, marbling.
Top the pies, smooth them and return to the freezer.

Mix all the dry products. Add them to the water and heat to 85°C. Add the purees. Then cool immediately to 4/5°C in less than 2 hours. Mature for 4 to 12 hours at 4/5°C. Strap into a turbine.

Decorate with the sorbet with a Saint-Honoré tip.
Garnish with redcurrant seeds, herbs and sliced fresh white peaches.