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Pear and Thai Jewels
Preparation info
- Makes
10
desserts - Difficulty
Easy
Appears in
By Culinary Institute of America
Published 2015
Ingredients
| Ingredient | U.S. | Metric |
| Chocolate Tuiles, leaf shaped |
Method
- Fill a half sheet pan ¼ in/0.6 cm high with cold water and place another half sheet pan on top. Place a piece of foil on the top sheet pan and place in the freezer.
- Make a hole about ⅛ in/0.3 cm in diameter in the top of each tuile so it can be placed over a pear stem. Reserve.
- Place the sorbet in a pastry bag with an opening 1 in/3 cm wide. Pipe 12 s
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