iced cake with macaroons

Ingredients for 4 people

• 1/2 l apricot sorbet

• 1/2 of the pear sorbet

• fifteen macaroons fishing and rose

• silver or golden beads

Stages of preparation

1 Book sorbets 5 min at room temperature before use.

2 In a round pan with high sides, remove and pack the pear sorbet with a spatula. Then, layer sorbet apricot by packing the well. Reserve the pan in the freezer.

3 Carefully open the macaroons in two.

4 Turn out the sorbet on a plate and decorate them around and over half macaroons and silver sugar pearls. Reserve in the freezer, then at room temperature 10 minutes before serving.