Roasted Mclntosh Apple Sherbet with Candied Pecans and Caramel Syrup

Preparation info

  • Difficulty

    Complex

  • Yield

    10 Portions

Appears in

Frozen Desserts

By Francisco Migoya

Published 2008

  • About

Ingredients

Components

Method

Assembly

  1. Place 8 g / .28 oz of candied pecans in the base of the bowl.
  2. Scoop a large quenelle (90 g / 3.17 oz) of the sherbet on top of the pecans.
  3. Drizzle 5 g / .18 oz (about 1 teaspoon) of caramel syrup on top of the quenelle. Make sure to drizzle only on the quenelle, not on the bowl.
  4. Serve immediately.

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