Bernardo’s Soft Spot for Sorbet

Bernardo is back for dessert

And now for something a little sweet, we have Bernardo (and his sorbet cassata recipe). Having ogled him making a ceviche at home in Condesa, Mexico City last January, we’re back again for dessert. Find part one here, catch his very simple, bachelor-ready recipe below, and don’t forget to catch our Sweets page here! Boom.

3 cartons of your favorite sorbets

1. Layer different flavors of sorbet, inside a long rectangular tray. Smooth each layer with a flat spatula
2. Place back inside the freezer until hard
3. Serve!

Photography by Ana Hop