Crème Fraîche Ice Cream, Blackberry Sorbet, Pistachio Crème Brûlée, and Demerara Sugar Sponge Cake with Blackberry Glaze

Name: Crème Fraîche Ice Cream, Blackberry Sorbet, Pistachio Crème Brûlée, and Demerara Sugar Sponge Cake with Blackberry Glaze
Yield: Yield 2 Entremets
Ingredients: 1 Demerara Sugar Sponge Cake; 2 rectangles Frozen Pistachio Crème Brûlée; 6 Pistachio Macarons; 6 Blackberry Raisins; 1 L /1.04 qt Blackberry Sorbet Base; 1 L /1.04 qt Crème Fraîche Ice Cream Base; 500 g /1 lb 1.64 oz Blackberry Glaze; 10 g / .35 oz toasted Sicilian pistachios

Preparation info

Yield
2
Entremets

Difficulty
Complex

Appears in

Frozen Desserts

By Francisco Migoya

Published 2008

About

Ingredients

Components

1 Demerara Sugar Sponge Cake
2 rectangles Frozen Pistachio Crème Brûlée

Dessert
Vegetarian

Method

Assembly

Place a Plexiglas frame of the same external dimensions as the one used for the Demerara sponge on top of that frame. It should be .5 cm / .25 in deep.
Transfer the frozen crème brûlée into the frame on top of the sponge. Trim any excess from the top of the crème brûlée with a hot slicing knife so that it is flush with the top of the frame. P