Spiced Dolcetto Sorbet with Candied Bosc Pears and Phyllo Crisps

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Preparation info

  • Difficulty

    Complex

  • Yield

    10 Portions

Appears in

Frozen Desserts

By Francisco Migoya

Published 2008

  • About

Ingredients

Components

  • 40 to 50 g / 1.41 to 1.76 oz Spiced Merlot Reduction
  • 10 slices Candied Bosc Pears
  • 300 g / 10.58 oz Spiced Dolcetto Sorbet
  • 10 Phyllo Crisps
  • 5 g / .18 oz ground cinnamon

Method

Assembly

  1. Spoon 4 to 5 g / .14 to .18 oz of the merlot reduction on the desired plate. If desired, spoon smaller dots of sauce over the plate.
  2. Place a candied pear slice on top of the sauce.
  3. Scoop a medium quenelle (30 g / 1.06 oz) of the sorbet on top of the pear slice.
  4. Lean a phyllo crisp on the quenelle.
  5. Sprinkle cinnamon across the finished plate.
  6. Serve immediately.

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