Sicilian Pistachio Gelato, Cherry Sorbet, Vanilla Semifreddo, and Pistachio Génoise

Components

• 300 g / 10.58 oz Cherry Sorbet Base
• 300 g / 10.58

Assembly

1. Place two 3.75-cm / 1.5-in stainless steel cubes on a sheet pan lined with a nonstick rubber mat in the freezer.
2. Churn or pacotize the cherry sorbet base and pour into a piping bag.
3. 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.
4. Even out the