Culinary Institute of America

Strawberry Champagne

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Preparation info
  • Makes

    10

    desserts
    • Difficulty

      Easy

Appears in
top 1000Baking & Pastry: Mastering the Art and Craft
Baking & Pastry

By Culinary Institute of America

Published 2015

  • About

Ingredients

Ingredient U.S. Metric
Vanilla Mascarpone Sherbet, extracted but not aged

Method

  1. Process the vanilla mascarpone sherbet and strawberry sorbet and immediately after processing, fold them together to marbleize. Form ten 2-fl oz/60-mL quenelles and reserve in the freezer.
  2. Line up 8 pieces of rhubarb starting from the center of the plate to form a neat strip. Place the Champagne gel on top.
  3. Place 3 cubes of cake in the center of each