Verjus Sorbet in Chilled Peach Soup with Crystallized Black Olives

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Preparation info
  • Yield

    10 Portions

    • Difficulty

      Medium

Appears in

By Francisco Migoya

Published 2008

  • About

Ingredients

Components

Method

Assembly

  1. Churn or pacotize the sorbet base. Transfer to a piping bag and portion into a 3.75-cm / 1.5-in diameter demi-sphere fleximold mat, smoothing out the top with an offset spatula. Make 20 demi-spheres and place in the freezer to harden.
  2. Once hardened, fuse 2 sorbet demi-spheres together by rubbing the edges where they touch with your gloved han