Guava Sorbet

1. 1

   Use the back of a spoon to schmear (see page 29) a quarter of the liquid cheesecake into each of 4 bowls.

2. 2

   Make a quenelle (see page 28) or scoop of sorbet, transfer it to a clean spoon, and gently lower it into the cream cheese skin, then remove it immediatelythe cold temperature of the guava sorbet will set the gelatin in the cream cheese mixture and create a skin around the sorbet.

3. 3

   Place the enrobed sorbet in the center of 1 of the schmeared bowls.

4. 4

   Repeat to make quenelles for the remaining bowls.

5. 5

   Serve immediately.

* Per serving · 4 servings · Values may vary.

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