Mascarpone Sherbet Cones

Components

• 200 g / 7.05 oz Lemon Mascarpone Sherbet Base
• 10

Assembly

1. Churn or pacotize the sherbet and harden slightly in the freezer.
2. Place 3-cm / 1.25-in demi-sphere fleximolds in the freezer. The mold will need to have at least 20 demi-spheres (a full-size fleximold sheet of this size of demi-sphere will have between 64 and 72 in most cases).
3. Once slightly hardened, transfer the sherbet to a pipin