Tangerine Sorbet With Vanilla Cream And Candied Pistachios
Serves: 6
Ewell Douglas
1 January 1970
Based on User reviews:
48
Spice
55
Sweetness
57
Sourness
42
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
Directions:
1
Special equipment: ice cream maker, martini glasses For the sorbet: Combine the tangerine juice, sugar and Campari if using in a medium saucepan
2
Bring to a simmer, stirring over low heat until the sugar is dissolved
3
Chill the mixture in the refrigerator for about 20 minutes then process the sorbet in an ice cream maker according to the manufacturer's instructions
4
Transfer to a bowl, cover tightly and freeze until firm, at least 2 hours and up to 3 days
5
For the pistachios: Place a rack in the middle of the oven and preheat the oven to 350 degrees F
6
Line a baking sheet with parchment paper
7
Stir the sugar, 1 tablespoon water and the salt together in a medium bowl
8
Add the pistachios and stir to coat
9
Spread the pistachios on the prepared baking sheet and bake until the nuts are golden and crisp, about 8 minutes
10
Allow the nuts to cool, then coarsely chop and set aside
11
For the vanilla cream: Place the cream in a small bowl
12
Use a paring knife to scrape the beans from the pod into the cream
13
Add the empty pod and refrigerate until ready to use
14
To serve, pour 2 tablespoons of the vanilla cream into a martini glass
15
Add a scoop of sorbet and garnish with pistachios