12 cookies Palmiers
1 quart Champagne Sabayon
6 servings Warm Baked Peaches or Nectarines
Apricot, Peach, Pear or Pineapple Sorbet (Peach Variation)
Chocolate decorations, as needed
Yield: 4 Tortes
1. Place a Palmier on the center of a plate. Place a scoop of Peach Sorbet in the center of the Palmier. Stand another Palmier upright behind the scoop of sorbet.
2. Split a baked nectarine in half then cut each piece in two. Arrange the cut slices of nectarine around the Sorbet. Surround the dessert with Champagne Sabayon and garnish the plate with pieces of chocolate decorations.
Yield: 4 Tortes
1 quart Champagne Sabayon
6 servings Warm Baked Peaches or Nectarines
Apricot, Peach, Pear or Pineapple Sorbet (Peach Variation)
Chocolate decorations, as needed
Yield: 4 Tortes
1. Place a Palmier on the center of a plate. Place a scoop of Peach Sorbet in the center of the Palmier. Stand another Palmier upright behind the scoop of sorbet.
2. Split a baked nectarine in half then cut each piece in two. Arrange the cut slices of nectarine around the Sorbet. Surround the dessert with Champagne Sabayon and garnish the plate with pieces of chocolate decorations.
Yield: 4 Tortes
Last edited by a moderator:
