Cava Sorbet with Poached Apricots

Preparation info

  • Difficulty

    Easy

  • Yield

    10 Portions

Appears in

Frozen Desserts

By Francisco Migoya

Published 2008

  • About

Ingredients

Components

  • 25 Poached Apricot Halves
  • 600 g / 1 lb 5.15 oz Cava Sorbet
  • 1 sheet gold leaf

Method

Assembly

  1. Cut the apricot halves in half to obtain quarters.
  2. Scoop 60 g / 2.11 oz of cava sorbet into the desired glass vessel.
  3. Arrange 5 apricot quarters on top of the cava sorbet.
  4. Garnish with small pieces of gold leaf.

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