100 g of ready-made whipped cream
1 cup of chopped nuts
2 kg of chocolate sorbet
100 g of ready-made whipped cream
1 cup of chopped nuts
2 kg of chocolate sorbet
Line a 20 cm diameter x 7 cm high cake pan with plastic wrap
Set aside
In a small bowl, roughly chop the whipped cream, add the nuts and mix well
Spread one-third of this mixture at the bottom of the pan
Place one-third of the chocolate sorbet on top
Repeat the layers, finishing with the sorbet
Cover with plastic wrap and refrigerate until firm (around 8 hours)
Leave at room temperature for about an hour to slightly soften
Unmold onto a plate and serve.
