1 can of sorbet (2 liters) of your preference
2 1/2 cups of whipped cream, thawed
1/2 cup of chocolate or caramel topping, ready to use
1 can of sorbet (2 liters) of your preference
2 1/2 cups of whipped cream, thawed
1/2 cup of chocolate or caramel topping, ready to use
Fill a large pot with hot water
Remove the lid from the sorbet can or container and loosen the edges with a spatula
Place the can in the hot water bath, removing it quickly
Put a cake plate on top of the can and flip it, allowing the sorbet to flow out of the can (or container)
Place the sorbet in the freezer for 1 hour, until it becomes firm
Top the sorbet cake with whipped cream using a spatula
Finish with chocolate or caramel topping and return to the freezer until serving time
Serves 12.
