Sake and Lemon Sorbet with Flying Fish Roe and Shiso Leaf Jelly

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Preparation info

  • Difficulty

    Medium

  • Yield

    10 Portions

Appears in

Frozen Desserts

By Francisco Migoya

Published 2008

  • About

Ingredients

Components

Method

Assembly

  1. Line 10 PVC tubes 2.5 cm / 1 in by 3.75 cm / 1.5 in diameter with acetate. Place on a sheet pan lined with acetate and freeze.
  2. Churn or pacotize the sorbet, pour into a piping bag, and pipe into the prepared tubes. Even out the top with an offset spatula.
  3. Freeze to harden. Cover with plastic wrap until needed.
  4. Place a jelly square on the plate. Fold in one of the corners.
  5. Place 5 g / .18 oz of flying fish roe on the jelly.
  6. Take the sorbet out of the tube, take the acetate off, and place on the jelly in a standing position.
  7. Serve immediately. Since this sorbet has alcohol in it, it tends to melt very quickly.

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