Passion Fruit Sorbet with Eve’s Temptation Tea-Infused Tapioca and Basil Jelly




  • 100 g / 3.53 oz Basil Jelly Rectangles
  • 200 g / 7.05 oz Eve’s Temptation Tea-Infused Tapioca
  • 300 g / 10.58 oz Passion Fruit Sorbet



  1. Place a basil jelly rectangle on a plate, making sure it is as straight as possible, with a small offset spatula. Be careful because they are slippery.
  2. Place a 5 cm / 2 in by 7.5 cm / 3 in rectangular mold over the basil jelly, aligning the rectangle with the long side of the mold. Spoon 20 g / .71 oz of the tapioca into it in a single layer right next to the basil jelly.
  3. Scoop a medium quenelle (30 g / 1.06 oz) of the sorbet and place it diagonally on top of the tapioca.
  4. Serve immediately.

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