For the sorbet
1 L of cream-flavored ice cream
2 tablespoons finely chopped ginger
For the glaze
1 cup balsamic vinegar
1 cup water
1/2 cup mascarpone cheese
1 piece of cinnamon stick
1 star anise
For the Pimenta Farofa
1 cup dried pomegranate seeds
1 cup chopped pistachio
1 cup mascarpone cheese
For the sorbet
1 L of cream-flavored ice cream
2 tablespoons finely chopped ginger
For the glaze
1 cup balsamic vinegar
1 cup water
1/2 cup mascarpone cheese
1 piece of cinnamon stick
1 star anise
For the Pimenta Farofa
1 cup dried pomegranate seeds
1 cup chopped pistachio
1 cup mascarpone cheese
Step 1
Finely chop the ginger and mix it with the sorbet
Place in the freezer
Combine all glaze ingredients in a saucepan
Heat over low heat, stirring until reduced by one-third and thickened
Step 2
In a bowl, combine pomegranate seeds, pistachio, and mascarpone cheese; mix until smooth
Transfer to a serving dish and add the cold balsamic glaze
Serve with 1 tablespoon of the glaze on top of each serving.