Tangerine Sorbet in Chocolate Shells

  • Active Time 15m
  • Total Time 2h 25m

Serves 8

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.

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 ounce unsweetened chocolate
  • 1/2 teaspoon vanilla extract

directions

FOR THE SORBET:

Combine the tangerine zest and juice, lemon juice, sugar and corn syrup in a bowl. Stir until the sugar dissolves. Transfer to an ice cream maker. Freeze according to the manufacturer's instructions. Pack into a freezer container. Place in the freezer until set, about 2-4 hours.

Preheat oven to 350 degrees F. Butter a baking sheet.

FOR THE SHELLS:

Stir together the almonds and flour in a bowl until thoroughly mixed. Combine the corn syrup, sugar, butter and chocolate in a small, heavy-bottomed saucepan over low heat. Heat, stirring constantly, until the mixture just comes to a boil. Remove from the heat. Stir in the vanilla. Add the flour mixture. Stir until fully blended.

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, about 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.)

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.

Recipe reprinted by permission of Weldon Owen. All rights reserved.

RecID 715

nutrition information per serving

415 calories; 12g total fat; 16mg cholesterol; 29mg sodium; 79g carbohydrates; 2g fiber; 3g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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