Francisco Migoya

Carrot Sorbet with Watercress Purée and Pea Shoots

Preparation info
  • Yield

    10 Portions

    • Difficulty

      Easy

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By Francisco Migoya

Published 2008

  • About

Ingredients

Components

  • 150 g / 5.29 oz Watercress Purée (see Note)
  • 300 g

Method

Assembly

  1. Spoon 15 g / 53 oz of watercress purée inside a small bowl.
  2. Scoop a medium quenelle (30 g / 1.06