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Francisco Migoya

Piquillo Pepper Sorbet with Parsley Oil and Saffron Cream

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Preparation info
  • Yield

    10 Portions

    • Difficulty

      Medium

Appears in
top 1000Frozen Desserts
Frozen Desserts

By Francisco Migoya

Published 2008

  • About

Ingredients

Components

Method

Assembly

  1. Place a baguette disk in a bowl or plate.
  2. Spoon 20 g / .71 oz of saffron cream at the center of the bowl.
  3. Spoon a few drops of parsley o

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