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

By Francisco Migoya

Published 2008

  • About

Ingredients

Components

Method

Assembly

  1. Place a sablée rectangle on the plate.
  2. Scoop a large quenelle (90 g / 3.17 oz) of the sorbet on top of the sablée.
  3. Sprinkle about