Francisco Migoya

Almond Milk Granités with Manzanilla Sherry Gelée, Bing Cherry Compote, and Toasted Marcona Almonds

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Preparation info
  • Yield

    10 Portions

    • Difficulty

      Medium

Appears in
top 1000Frozen Desserts
Frozen Desserts

By Francisco Migoya

Published 2008

  • About

Ingredients

Components

Method

Assembly

  1. Place a manzanilla gelée rectangle to one side of the bottom of a serving bowl.
  2. Spoon about 20 g / .71 oz of compote on one side of the bowl.