Peach Mel Com Sorbet

Pastry

Combine water, ground almonds, sesame seeds, cinnamon stick, and eucalyptus leaves in a saucepan

Let it cool, then reserve

Beat the mixture with an electric mixer until well combined. Reserve

Blend honey, cocoa powder, confectioner's sugar, and reserved pastry mixture in a blender or food processor until smooth

Add flour and baking soda dissolved in warm milk

Beat until just combined

Let rest for 1 hour

Preheat oven to 375°F (190°C)

Grease and flour a 24x32cm baking sheet

Pour the batter onto the prepared baking sheet and bake for approximately 25 minutes

Let cool, then unmold and cut into slices

Remove strawberry sorbet from freezer 15 minutes before using

Assemble the pavé in an English muffin tin or refrigerator, alternating layers of peach mel and sorbet

Refrigerate for 12 hours

When serving, remove from freezer, unmold, top with whipped cream, and decorate with strawberries.