Francisco Migoya

Guava Sorbet in Chilled Hibiscus Soup with Crisp Meringue Sticks

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Preparation info
  • Yield

    10 Portions

    • Difficulty

      Complex

Appears in
top 1000Frozen Desserts
Frozen Desserts

By Francisco Migoya

Published 2008

  • About

Ingredients

Components

  • 300 g / 10.58 oz Guava Sorbet Base
  • 600 g / 1

Method

Assembly

  1. Line 10 PVC tubes 2.5 cm / 1 in diameter by 7.5 cm /