Francisco Migoya

Popcorn Sherbet with Caramel Popcorn and Caramel Sauce

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Preparation info
  • Yield

    10 Portions

    • Difficulty

      Easy

Appears in
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By Francisco Migoya

Published 2008

  • About

Ingredients

Components

  • 100 g / 3.53 oz Caramel Sauce
  • 200 g / 7.05

Method

Assembly

  1. Spoon a small amount of caramel sauce (about the size of a dime) on the plate.
  2. Anchor 7 or 8 pieces of caramel popcorn to the plate with the caramel. Place 2 or 3 more pieces of caramel popcorn around the plate (a total of approximately