Sorbet Croquant

1

In a food processor, grind the biscotti into a fine crumb

2

In a bowl, combine the crumbed biscotti, sorbet, hazelnuts, and mix well to incorporate all ingredients

3

Pour the mixture into a 22 cm diameter cake pan with a removable bottom and freeze until firm

4

Melt the chocolate in a double boiler and mix with heavy cream

5

Let it cool completely and place on top of the croquant once firm

6

Return to freezer for at least 6 hours, then unmold and dust with chocolate powder, sprinkle with hazelnuts, and decorate with cherries.