Piquillo Pepper Sorbet with Parsley Oil and Saffron Cream

Preparation info

  • Difficulty

    Medium

  • Yield

    10 Portions

Appears in

Frozen Desserts

By Francisco Migoya

Published 2008

  • About

Ingredients

Components

  • 10 Baguette Disks
  • 200 g / 7.05 oz Saffron Cream
  • 75 g / 2.65 oz Parsley Oil
  • 300 g / 10.58 oz Piquillo Pepper Sorbet
  • 10 saffron strands
  • 10 Bull’s Blood leaves

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 oil on the saffron cream.
  4. Scoop a medium quenelle (30 g / 1.06 oz) of the sorbet on top of the baguette disk.
  5. Place a strand of saffron on the saffron cream. Lean a Bull’s Blood leaf on the sorbet and serve immediately.

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