3 tablespoons of black grape gelée
1 tablespoon of cornstarch glucose
1/2 cup of pine nuts
1/2 cup of gim (pine kernels)
1 ice cream scoop
3 tablespoons of black grape gelée
1 tablespoon of cornstarch glucose
1/2 cup of pine nuts
1/2 cup of gim (pine kernels)
1 ice cream scoop
Melt the gelée with the cornstarch glucose in a saucepan
Add the pine nuts and gim
When the mixture is hot, drizzle it flame-like over individual sorbet portions
You can also use chocolate or checkerboard ice cream
Serve immediately.
