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Francisco Migoya

Spiced Dolcetto Sorbet with Candied Bosc Pears and Phyllo Crisps

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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

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 candi

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