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




  • 300 g /10.58 oz Red Beet Sorbet Base
  • 150 g / 5.29 oz Parsley Purée
  • 40 g / 1.41 oz extra-virgin olive oil



  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 to the freezer. Once hardened, transfer to an airtight container and reserve frozen.
  4. Spoon 15 g / .53 oz of parsley purée into a small bowl.
  5. Place a sorbet sphere directly on top of the parsley purée.
  6. Using an eyedropper, pour a few drops of olive oil around the parsley purée and serve immediately.

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