Decorating with Sauces: Chilled Summer Fruit Soup with Strawberry Sorbet

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Preparation info

    • Difficulty

      Medium

Appears in

Professional Baking

Professional Baking

By Wayne Gisslen

Published 2008

  • About

Ingredients

Components

Method

Procedure

  1. With the tuile batter, make wafers about 1 in. (2.5 cm) wide and long enough to place across the rim of the soup plates in which you intend to serve the soup.