Lime Sorbet with Spider Crab, Aji Amarillo, and Cilantro Oil

Preparation info

  • Difficulty

    Easy

  • Yield

    10 Portions

Appears in

Frozen Desserts

By Francisco Migoya

Published 2008

  • About

Ingredients

Components

  • 100 g / 3.53 oz Aji Amarillo Sauce
  • 300 g / 10.58 oz spider crab meat from the legs; fully cooked
  • 20 g / .71 oz Cilantro Oil (see Notes)
  • 300 g / 10.58 oz Lime Sorbet
  • 30 Fried Cilantro Leaves (see Notes)
  • 30 micro-cilantro leaves

Method

Assembly

  1. Spoon 10 g / .35 oz of aji amarillo sauce into a small bowl.
  2. Place 30 g / 1.06 oz of the crab next to the purée in a standing position.
  3. Using an eyedropper, pour a few small drops of cilantro oil (about 2 g / .07 oz or 9 drops) throughout the aji amarillo.
  4. Spoon about 30 g / 1.06 oz of the sorbet next to the crab.
  5. Place the fried cilantro and the micro-cilantro throughout the bowl and serve immediately.

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