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Red Beet Sorbet with Parsley Purée and Extra-Virgin Olive Oil

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Preparation info
  • Yield

    10 Portions

    • Difficulty

      Medium

Appears in

By Francisco Migoya

Published 2008

  • About

Ingredients

Components

Method

Assembly

  1. Churn or pacotize the sorbet base. Transfer to a piping bag and portion into a 3.75-cm / 1.5-in diameter demi-sphere fleximold mat. The mat should contain at least 20 demi-spheres. Place in the freezer to harden.
  2. Once hardened, fuse 2 sorbet demi-spheres together by rubbing the ends where they touch with your gloved fingers.
  3. Return

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