Popcorn Sherbet with Caramel Popcorn and Caramel Sauce

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Preparation info

  • Difficulty

    Easy

  • Yield

    10 Portions

Appears in

Frozen Desserts

By Francisco Migoya

Published 2008

  • About

Ingredients

Components

  • 100 g / 3.53 oz Caramel Sauce
  • 200 g / 7.05 oz Caramel Popcorn
  • 300 g / 10.58 oz Popcorn Sherbet

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 20 g / .71 oz popcorn per plate).
  3. Spoon about 10 g / .35 oz of caramel sauce onto the plate, next to the popcorn.
  4. Scoop a large quenelle (90 g / 3.17 oz) of the sherbet on top of the anchored caramel popcorn.
  5. Serve immediately.

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