This whimsical dessert elevates store-bought sorbet and frozen puff pastry into ginger-spiced towers of contrasting textures.
- All-purpose flour, for work surface
- 1/2 sheet frozen puff pastry (from 17 1/4-ounce package), thawed
- 2 tablespoons unsalted butter, melted
- 1 teaspoon finely grated peeled fresh ginger
- Pinch of coarse salt
- 1 tablespoon sugar
- 1 pint sorbet (such as lemon), for serving
- Fresh berries, for garnish
- Fresh mint sprigs, for garnish
Preheat oven to 375. On a lightly floured surface, roll out pastry to 1/8-inch-thick rectangle. Trim edges. Transfer to a parchment-lined baking sheet; freeze 10 minutes. Cut out twelve 3-inch squares. Freeze until firm, about 10 minutes.
Stir butter, ginger, and salt in a small bowl; set aside. Score a 1/4-inch border on each pastry. Score a crosshatch pattern within border. Brush each with butter mixture, then sprinkle each with 1/4 teaspoon sugar. Bake until crisp and lightly browned, 16 to 18 minutes. Transfer to a wire rack to cool.
Top 4 pastry squares with 1 scoop sorbet. Layer each with another pastry square and scoop of sorbet. Top with remaining pastry squares. Garnish with berries and mint.