Sorbet Coupés with Cigar Tuiles

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Preparation info
    • Difficulty

      Easy

Appears in
Paramount Desserts

By Christine Manfield

Published 1998

  • About

I don’t usually serve ice-cream or sorbet as scoops at Paramount, as my work is usually defined by architecture and more complex construction. However, if you have some beautiful serving vessels like the ones pictured, then a simple scoop in each one gives enough form, definition and style to carry it off. Rely on beautiful flavours and perfect texture, churned at the last minute, and you’ll have a real winner for a simple dessert. Spend some time perfecting the cigar tuiles as a serious ar