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

Components

• 300 g /10.58 oz Red Beet Sorbet Base
• 150 g /

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