Mango sorbet with Amaretto, candied fruit and gingerbread

Ingredients:

• 2 tbsp. mango sorbet
• 60 ml Amaretto liqueur or other almond liqueur
• 2 candied ginger peels (available in Asian grocery stores)
• 8 pieces of gingerbread, pound cake, or date bread
• 1 cup fresh raspberries

Preparation:

1. Place 2 scoops of mango sorbet in cocktail glasses or small bowls. Top each serving with 15 ml (half a shot) of Amaretto. Grate over the sorbet using a fine grater. candied gingerIf you don't have a small grater, you can shave the candied fruit with a small knife.
2. Serve sorbet with 2 gingerbread, sprinkled with fresh raspberries on top.