...is like cheese on fish. Or, at least I have had the belief that putting a quenelle of sorbet ON a warmed dessert is a culinary no-no. Ice cream creates a self-saucing dessert. As the ice cream melts on a warm cake or tart, it turns into an anglaise, which is a great sauce and accompaniment. Sorbet on the other hand just melts into sugar water. Ugh - I wouldn't want to drink it and don't want it making my cake soggy. But, I have lately had reason to question this and would love to hear your thoughts on it. There is a warm dessert on our menu that the chef wanted paired with sorbet. A food critic came in and raved about it, so it soon became the go-to dessert to send out comp to any VIP. So, I have to ask, is it just me? Is there any pairing you can think of where sorbet would work on a warm dessert?