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Francisco Migoya
Apricot Sorbet with Vanilla Sablée, Candied Sicilian Pistachios, Apricot Paper, and Pistachio Dust
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Preparation info
Yield
10 Portions
Difficulty
Complex
Appears in
top 1000
Frozen Desserts
By
Francisco Migoya
Published
2008
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Recipes
Contents
Ingredients
Components
10
Vanilla Sablée Rectangles
900
g
/
1
lb
15.75
Dessert
Vegetarian
Method
Assembly
Place a sablée rectangle on the plate.
Scoop a large quenelle (
90
g
/
3.17
oz
) of the sorbet on top of the sablée.
Sprinkle about