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Wayne Gisslen

Decorating with Sauces: Trio of Fruit Sorbets

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Preparation info
    • Difficulty

      Easy

Appears in
Professional Baking
Professional Baking

By Wayne Gisslen

Published 2008

  • About

Ingredients

Components

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

Method

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

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