Citrus assortment with sherbet and four quarter sponge cake - Gastronomía Vasca: Escuela de Hosteler
Recipe: Citrus assortment with sherbet and four quarter sponge cake. Dessert, Cold
Ingredients
- Mandarin sherbet
- Four quarters sponge cake
- Orange infusion
- Citric supremes (segments)
- Chocolate decorations
- Mandarin purée
- Sugar
- Stabiliser
- Eggs
- Plain flour
- Raising agent
- Butter
- Orange zest grater
- Grand Marnier
- Orange juice
- Vanilla
- Pink grapefruit
- Oranges
- Mandarin oranges
- Dark chocolate coating
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