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Active Time: 15 Minutes
Total Time: 2 Hours 25 Minutes
Yield: Serves 8
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| After a feast, when you think you couldn't eat even one more bite, this superb sorbet makes a perfect dessert. Fruit ices are popular in Mexico, and this version heralds the abundant tangerine season. The lacy chocolate cups dress up the dessert for a special dinner party. |
RECIPE INGREDIENTS
| For the sorbet: |
| 2 tablespoons grated tangerine zest |
| 3 1/2 cups fresh tangerine juice (18-20 tangerines) |
| 1/2 cup fresh lemon juice (3 or 4 lemons) |
| 1 1/4 cups sugar |
| 1/4 cup light corn syrup |
| For the shells: |
| 1/2 cup ground blanched almonds |
| 1/2 cup all-purpose flour |
| 1/4 cup light corn syrup |
| 1/4 cup sugar |
| 1/4 cup unsalted butter |
| 1 oz unsweetened chocolate |
| 1/2 teaspoon vanilla extract |
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DIRECTIONS
FOR THE SORBET:
In a bowl, combine the tangerine zest and juice, lemon juice, sugar and corn syrup. Stir until the sugar dissolves. Transfer to an ice cream maker and freeze according to the manufacturer's instructions. Pack into a freezer container and place in the freezer until set, 2-4 hours.
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Preheat an oven to 350 degrees F. Butter a baking sheet.
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FOR THE SHELLS:
In a bowl, stir together the almonds and flour until thoroughly mixed. In a small, heavy-bottomed saucepan over low heat, combine the corn syrup, sugar, butter and chocolate. Heat, stirring constantly, until the mixture just comes to a boil. Remove from the heat and stir in the vanilla. Add the flour mixture and stir until fully blended.
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Drop the dough by tablespoonfuls onto the prepared baking sheet, leaving at least 3 inches on all sides to allow room for spreading and forming no more than 4 shells on the sheet. Bake until they spread out and are lacy, 8-10 minutes. Remove from the oven and let cool for 1-1 1/2 minutes. Using a thin metal spatula, lift the baked rounds from the baking sheet and drape each round over an inverted coffee cup. Let cool completely, then carefully lift off the shells and set aside. Repeat with the remaining dough, to form 8 shells in all. (The shells can be stored in an airtight container for up to 3 days.)
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TO SERVE:
Place the shells on small dessert plates. Fill each shell with an equal amount of the sorbet and garnish with tangerine zest, if desired. Serve immediately.
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Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield: Serves 8
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| Carbohydrates, Total: |
79g |
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