Lemon Verbena Sorbet with Peach Jam, Lemon Chips, and Mini Savarins Soaked in Lillet Blanc


Preparation info

  • Difficulty


  • Yield

    10 Portions

Appears in

Frozen Desserts

By Francisco Migoya

Published 2008

  • About



  • 10 Mini Savarins Soaked in Lillet Blanc
  • 300 g / 10.58 oz Lillet Blanc Soaking Syrup
  • 150 g / 5.29 oz Peach Jam
  • 300 g / 10.58 g Lemon Verbena Sorbet
  • 10 Lemon Chips



  1. Just as service begins, place the container with the soaked savarins close to a heat source, such as an oven or flattop, to keep them warm. Keep a pot with the Lillet Blanc syrup over low heat during service. Keep it covered so that it doesn’t evaporate and reduce.
  2. Spoon a small amount (approximately 15 g / .53 oz) of peach jam on the desired plate.
  3. Re-soak one of the soaked savarins in the hot Lillet syrup for 20 seconds. Let any excess syrup drip off, and place it on the plate.
  4. Scoop a medium quenelle (30 g / 1.06 oz) of the sorbet on top of the peach jam.
  5. Garnish the soaked savarin with a lemon chip. Serve immediately.

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