Line 10 PVC tubes 7.5cm / 3in by 2.5cm / 1in diameter with acetate.
Line a half sheet pan with a nonstick rubber mat. Place the PVC tubes on the sheet pan in a standing position and freeze.
Pacotize the sorbet and transfer to a piping bag. Pipe into the prepared PVC tubes and even out the top with an offset spatula. Each tube should hold about 60g / 2.11oz of product. Place in the freezer to harden.
Place the brown sugar cake on the plate.
Remove the sorbet from its mold and take off the acetate. Lay the sorbet on top of the cake.
Torch the sorbet for 1 or 2 seconds in order to take the dull, frozen look away and make it shine.
Lay a strip of pâte de fruit across the top of the sorbet.
Place 5g / .18oz of the compote on the portion of pâte de fruit that rests on the plate.
Temper the sorbet for 1 to 2 minutes and serve immediately.