Champagne Fruit Sorbet with Macaroon Biscuits (Festive Sorbet)

Name: Champagne Fruit Sorbet with Macaroon Biscuits
Ingredients: 2 blocks of creamy sorbet; 1 cup of rum; 1 1/2 cups of sugar; 3/4 cup of chopped nuts or almonds; 50g of crystallized fruit, well chopped; 50g of seedless raisins; 400g of champagne biscuits; rum; a little sugar; 1/4 liter of whipped cream

1
2 blocks of creamy sorbet
2
1 cup of rum
3
1 1/2 cups of sugar
4
3/4 cup of chopped nuts or almonds
5
50g of crystallized fruit, well chopped
6
50g of seedless raisins
7
400g of champagne biscuits
8
rum
9
a little sugar
10
1/4 liter of whipped cream

Ingredients

1
2 blocks of creamy sorbet
2
1 cup of rum
3
1 1/2 cups of sugar
4
3/4 cup of chopped nuts or almonds
5
50g of crystallized fruit, well chopped
6
50g of seedless raisins
7
400g of champagne biscuits
8
rum
9
a little sugar
10
1/4 liter of whipped cream

Directions

1
Makes a praline with the sugar and almonds
2
Mix both ingredients and heat over low heat until caramelized; spread on a greased plate and let cool
3
BREAK WITH A MACARON ROLL TO REDUCE TO A THICK CRUMBS
4
Mix the fruit and raisins with one-fourth cup of whipped cream
5
In a rectangular pyrex dish, lined with parchment paper, place the larger sides and bottom with champagne biscuits slightly moistened in rum mixed with a little water and sugar to taste
6
Mix the sorbet with the cup of rum and the nut praline; place half the sorbet in the prepared mold
7
Place this layer under the whipped cream with fruit and raisins, cover with the remaining sorbet, and finish with biscuits passed again through the rum
8
Cover with paper and freeze for one day to another
9
The narrow sides of the pyrex dish do not need biscuits.