Francisco Migoya's Frozen Desserts

I've been reading and absorbing this book for a while now. It's an excellent resource for understanding the science behind frozen desserts but it also contains some really nice recipes so I've decided to do some of them. I'm not doing the entire book, I doubt I'll ever do that with any book, but I plan to add more from time to time and I hope others will join in as well. So to start off, tonight I did... jalapeno sorbet - yellowfin sashimi - ponzu - toasted jalapeno seeds lime granite - mint g

So basically, in addition to the extensive information on the science and theory of frozen desserts, the book also includes a large collection of recipes covering various types of frozen desserts. Each recipe has a plating example with the recipes for all of the components that accompany it. As I mentioned in my first post, I have no intention of doing them all at this time. So here are the next two I did. Just the base recipes without a plating or other components. I'll probably do several this