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Tropical Sorbet in Beluga – Topped with Black Pearls

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Tropical Sorbet in Beluga – Topped with Black Pearls

The perfect tropical sorbet in beluga – topped with black pearls recipe with a picture and simple step-by-step instructions.

  • 2 Pc. Thai mangos
  • 170 ml Sugar syrup
  • 1 Pc. Lime
  • Beluga vodka
  • 10 g Caviar
  1. Peel the thai mango and cut into small pieces.
  2. Mix this in a mixing bowl with sugar syrup and lime juice and mix in the ice cream maker for about 20 minutes to make a sorbet.
  3. Pour 2.5 ml of Beluga vodka over a scoop of sorbet.
  4. Finally, decorate with a little caviar. The rest of the can is enough.
Dinner
European
tropical sorbet in beluga – topped with black pearls

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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