Carrot Sorbet with Watercress Purée and Pea Shoots

Preparation info

  • Difficulty

    Easy

  • Yield

    10 Portions

Appears in

Frozen Desserts

By Francisco Migoya

Published 2008

  • About

Ingredients

Components

  • 150 g / 5.29 oz Watercress Purée (see Note)
  • 300 g / 10.58 oz Carrot Sorbet
  • 30 pea shoots

Method

Assembly

  1. Spoon 15 g / 53 oz of watercress purée inside a small bowl.
  2. Scoop a medium quenelle (30 g / 1.06 oz) of the sorbet on top of the watercress.
  3. Trim the pea shoots to 5 cm / 2 in. Place 3 pea shoots leaning diagonally on the sorbet and serve immediately.