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1
make the shortbread cookies Preheat the oven to 325 and line a baking sheet with parchment paper.
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2
In a standing mixer fitted with the paddle, combine all of the shortbread ingredients and beat at medium speed until the dough just comes together.
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3
Pat the dough into a 6-inch square, wrap in plastic and refrigerate for at least 30 minutes.
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4
On a lightly floured surface, roll the dough into an 8-inch square, 1/2 inch thick.
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5
Cut the dough into 4 strips, then cut each strip into 5 cookies.
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6
Arrange the cookies on the prepared baking sheet and bake until golden, 30 to 35 minutes.
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7
Immediately sprinkle the cookies with sugar and let cool.
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8
make the pudding In a medium saucepan, combine the milk, cream and vanilla paste and bring to a simmer.
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9
In a medium heatproof bowl, whisk the sugar with the egg yolks until smooth.
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10
Gradually whisk in the hot milk.
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11
Return the mixture to the saucepan and cook over low heat, stirring constantly but gently with a wooden spoon, until thickened slightly, about 5 minutes.
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12
Remove from the heat and stir in the softened gelatin until melted.
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13
Strain the pudding through a fine sieve into a medium heatproof bowl and let cool, stirring occasionally.
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14
In a small bowl, whisk the creme fraiche until firm peaks form, then fold into the pudding.
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15
Press a sheet of plastic wrap directly onto the surface of the pudding and refrigerate until chilled, about 3 hours.
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16
meanwhile, prepare the stone fruits Combine all of the ingredients in the top of a double boiler.
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17
In the bottom of the double boiler, bring 2 inches of water to a boil and turn off the heat.
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18
Set the fruit over the water, cover and let stand for 30 minutes, stirring occasionally.
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19
To serve, spoon the pudding into bowls and top with the fruits and their juices.
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20
Arrange the cookies on a platter and serve alongside.
