Quince Sorbet with Manchego Crisps and Serrano Ham Jerky

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Preparation info

  • Difficulty

    Medium

  • Yield

    10 Portions

Appears in

Frozen Desserts

By Francisco Migoya

Published 2008

  • About

Ingredients

Components

  • 500 g / 1 lb 1.64 oz Quince Sorbet Base
  • 10 Manchego Crisps
  • 10 Fried Sage Leaves
  • 10 pieces Serrano Ham Jerky

Method

Assembly

  1. Line 5 PVC tubes 7.5 cm / 3 in by 5 cm / 2 in diameter with acetate. Place them on a sheet pan and reserve frozen.
  2. Churn or pacotize the sorbet; transfer to a piping bag and pipe into the prepared PVC tubes. Even out the top of the tubes with an offset spatula. Place in the freezer to harden.
  3. Once hardened, remove the sorbet from the tubes and cut them diagonally to obtain 2 equal-sized pieces. Do not take the acetate off.
  4. Reserve frozen in an airtight container until needed.
  5. Place a manchego crisp on the plate.
  6. Take the acetate off one of the quince sorbets and place on top of the manchego crisp.
  7. Lean a fried sage leaf on the sorbet and serve immediately.
  8. Lean a piece of jerky on the sorbet.

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