100 g of suspiro (store-bought or homemade)
1 cup of chopped nuts
2 liters of chocolate sorbet
100 g of suspiro (store-bought or homemade)
1 cup of chopped nuts
2 liters of chocolate sorbet
1
Break the suspiros coarsely and mix with the nuts in a bowl. Reserve
2
Leave the sorbet at room temperature for a few minutes to soften slightly
3
Distribute a layer of sorbet into a removable-bottom mold with a capacity of 2.5 liters
4
Dust with the suspiro and nut mixture
Repeat, alternating layers of sorbet and suspiro, ending with the sorbet
5
Cover with plastic wrap or aluminum foil and refrigerate for about two hours or until firm
When serving, remove the wrapping and unmold.
