Jalapeño Sorbet with Yellowtail Sashimi and Ponzu Sauce

Preparation info

  • Difficulty

    Medium

  • Yield

    10 Portions

Appears in

Frozen Desserts

By Francisco Migoya

Published 2008

  • About

Ingredients

Components

  • 10 thinly sliced yellowtail sashimi fillets (28 g / 1 oz per slice)
  • 50 g / 1.76 oz ponzu sauce
  • 200 g / 7.05 oz Jalapeño Sorbet (reserve the seeds)
  • 3 g / .11 oz Toasted Jalapeño Seeds

Method

Assembly

  1. Place 1 yellowtail fillet on the plate.
  2. Pour 5 g / .18 oz of the ponzu sauce on and around the yellowtail.
  3. Scoop a small quenelle (20 g / .71 oz) of the sorbet on top of the yellowtail.
  4. Sprinkle a pinch of toasted jalapeño seeds on the sorbet and serve immediately.

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