Decorating with Sauces: Trio of Fruit Sorbets

Components

• Fruit purée sauces: raspberry, kiwi, mango, strawberry
• Three fruit sorbets of contrasting colors, such as lemon, melon, and raspberry</

Procedure

1. Spoon pools of the sauces onto a dinner plate, using about 1 oz (30 mL) each. Tap the plate gently so the pools run together and cover the entire center of