Frozen Earl Grey Foam

Preparation info
  • Yield:

    1 kg

    • Difficulty

      Medium

Appears in
The Elements of Dessert

By Francisco Migoya

Published 2012

  • About

Ingredients

  • Earl Grey tea 660 g 1 lb 7.28 oz 65.93

Method

  1. Place the chocolate shell tubes on a flat sheet pan lined with a nonstick rubber mat in a standing position in a freezer; they should still be inside the PVC tubes for stability.
  2. Remove the acetate from the bergamot sorbet tubes; trim the ends if necessary so that they are 12.5 cm<