Tristar Strawberry Sorbet

1. 1

   Schmear (see page 29) the ganache across 4 small dessert plates or up the sides of bowls.

2. 2

   Scatter the crunch about the ganache.

3. 3

   Arrange 8 to 10 strawberries around and on the schmear, leaving room in the middle for a generous scoop or quenelle (see page 28) of strawberry sorbet on each plate.

4. 4

   Serve at once.

5. 5

   Tristar strawberries are little gems from heaven.

6. 6

   They are our favorite breed of strawberry, the hot commodity, if you will, for any pastry chef strolling through the Union Square farmers market in search of seasonal revelation.

7. 7

   Known for their unbelievably deep flavor and color, the tristars we hoard all summer long are from Rick Bishop at Mountain Sweet Berry Farm in Roscoe, New York.

* Per serving · 4 servings · Values may vary.

No additional tips available.