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Sicilian Pistachio Gelato, Cherry Sorbet, Vanilla Semifreddo, and Pistachio Génoise
Preparation info
- Yield
2
Entremets - Difficulty
Complex
Appears in
Published 2008
Ingredients
Components
300 g 10.58 oz 300 g 10.58
Method
Assembly
- Place two 3.75-cm / 1.5-in stainless steel cubes on a sheet pan lined with a nonstick rubber mat in the freezer.
- Churn or pacotize the cherry sorbet base and pour into a piping bag.
- Pipe into the cubes, making sure to get in the corners. Pipe into the sorbet, not on top of it, to prevent air pocket formation.
- Even out the
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Components
- Sicilian Pistachio Gelato, Cherry Sorbet, Vanilla Semifreddo, and Pistachio Génoise
Part of
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