Francisco Migoya

Pumpkin Gelato with Gingerbread Sablée Breton, Candied Pepitas, and Caramel Paper

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Preparation info
  • Yield

    10 Portions

    • Difficulty

      Complex

Appears in
top 1000Frozen Desserts
Frozen Desserts

By Francisco Migoya

Published 2008

  • About

Ingredients

Components

Method

Assembly

  1. Place a gingerbread square on the plate.
  2. Place an ice cream cube on the gingerbread. Torch the cube for 2 or 3 seconds to remove any frost.
  3. Place 10 g / .35