TANGERINE SORBET WITH VANILLA CREAM AND CANDIED PISTACHIOS
Provided by Giada De Laurentiis
Categories dessert
Time 2h55m
Yield 8 to 10 servings
Number Of Ingredients 8
Steps:
- For the sorbet: Combine the tangerine juice, sugar and Campari if using in a medium saucepan. Bring to a simmer, stirring over low heat until the sugar is dissolved. 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. Transfer to a bowl, cover tightly and freeze until firm, at least 2 hours and up to 3 days.
- For the pistachios: Place a rack in the middle of the oven and preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
- Stir the sugar, 1 tablespoon water and the salt together in a medium bowl. Add the pistachios and stir to coat. Spread the pistachios on the prepared baking sheet and bake until the nuts are golden and crisp, about 8 minutes. Allow the nuts to cool, then coarsely chop and set aside.
- For the vanilla cream: Place the cream in a small bowl. Use a paring knife to scrape the beans from the pod into the cream. Add the empty pod and refrigerate until ready to use.
- To serve, pour 2 tablespoons of the vanilla cream into a martini glass. Add a scoop of sorbet and garnish with pistachios.
LIQUOR FILLED SUGAR SHELLS
Provided by Food Network
Categories dessert
Time 16h5m
Yield 48 pieces, depending on the size of your mold
Number Of Ingredients 4
Steps:
- The starch must be dry before you begin this recipe. I spread my potato starch onto parchment paper lined baking sheets and placed them in a slightly warm oven for a few hours.
- In the interim, determine or make your candy mold. You could use a Champagne cork that is cut in half. Insert a wooden dowel into the cork. I used another method. I filled a regular polycarbonate candy mold with chocolate. When the chocolate cooled, I unmolded the pieces and glued them to a flat piece of wood measuring 1-inch by 15 inches. I did it that way so I could make more indentations faster.
- Place the potato starch in a container that will allow you to have a layer of starch at least 1 1/2-inches deep. Carefully press the mold into the potato starch to make the indentation. Carefully remove the mold. Repeat as many times as your container will allow.
- Place the sugar and water in a saucepan and boil to 119 degrees C (246 degrees F). When it reaches that temperature, remove it from heat and add the alcohol. Pour the mix into the funnel tool and carefully fill the impression with the candy mixture. Carefully cover the filled impressions with more potato starch. Allow to set at warm room temperature for about 10 hours. If the candies do not have a strong setting, leave them for an additional 4 to 6 hours. Be very careful that the container is not moved or the candy mixture will not set. Be mindful of excess vibrations as well. After about 10 hours, delicately remove the candies from the potato starch. At this stage, they can be served or coated with chocolate. Serve.
- Jacques' tips: The candies can also be air-brushed with color.
FRESH TANGERINE SORBET
Categories Dessert Quick & Easy Lunar New Year Winter Tangerine Gourmet Fat Free Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 5 cups
Number Of Ingredients 2
Steps:
- In a bowl stir together juice and sugar until sugar is dissolved. Chill juice, covered, until cold, about 3 hours. Freeze juice in an ice-cream maker. Sorbet may be made 1 week ahead.
TANGERINE SORBET
Sweet and tangy tangerines give this light but satisfying frozen dessert its citrus flavor. Also try:Tangelo Sorbet, Grapefruit Sorbet
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 4 cups
Number Of Ingredients 3
Steps:
- In a bowl, stir together tangerine juice, sugar, and lemon juice until sugar is dissolved. Chill juice, covered, until cold, at least three hours. Freeze in an ice-cream machine, according to manufacturer's instructions, until frozen. Transfer to a covered container and store in the freezer until ready to use, up to 1 week.
TANGERINE SORBET
Tangerines, clementines, and mandarins are interchangeable for this light, refreshing sorbet.
Provided by Martha Rose Shulman
Categories ice creams and sorbets, dessert
Time 5h
Yield About 5 cups, serving 6
Number Of Ingredients 4
Steps:
- Combine the water and sugar in a saucepan and bring to boil. Reduce the heat and simmer until the sugar has dissolved. Stir in the corn syrup or honey, remove from the heat and allow to cool. Stir in the tangerine juice. Transfer to a container and chill in the refrigerator for two hours or overnight.
- Chill a container in the freezer. Freeze the juice mixture in an ice cream maker following the manufacturer's instructions. Transfer to the chilled container and place in the freezer for two hours to pack. Allow to soften in the refrigerator for 15 to 30 minutes before serving.
Nutrition Facts : @context http, Calories 193, UnsaturatedFat 0 grams, Carbohydrate 49 grams, Fat 0 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 3 milligrams, Sugar 48 grams
More about "tangerine sorbet in chocolate shells recipes"
TANGERINE SORBET RECIPE - SIMPLY RECIPES
From simplyrecipes.com
5/5 (3)Total Time 45 minsCuisine AmericanCalories 160 per serving
TANGERINE SORBET - TAMING OF THE SPOON
From tamingofthespoon.com
CHOCOLATE-TANGERINE SORBET RECIPE | EPICURIOUS
From epicurious.com
Servings 1Author Condé Nast
CHOCOLATE-TANGERINE SORBET RECIPE | EPICURIOUS
From epicurious.com
Servings 1Author Epicurious
TANGERINE SORBET IN CHOCOLATE SHELLS RECIPE - COOKING INDEX
From cookingindex.com
TANGERINE SORBET RECIPE – 1 INGREDIENT!!! - SWEET AND SAVORY MEALS
From sweetandsavorymeals.com
ASTRAY RECIPES: TANGERINE SORBET IN CHOCOLATE SHELLS
From astray.com
'THE PERFECT SCOOP' TANGERINE SORBET — COOKS WITHOUT BORDERS
From cookswithoutborders.com
TANGERINE SORBET RECIPE - DAVID LEBOVITZ
From davidlebovitz.com
TANGERINE SORBET IN CHOCOLATE SHELLS - MEALSTEPS.COM
From mealsteps.com
FOOD NETWORK
From foodnetwork.com
TANGERINE SORBET IN CHOCOLATE SHELLS (SORBETE DE TANGARINAS EN …
From eatyourbooks.com
TANGERINE SORBET IN CHOCOLATE SHELLS – WE LOVE GOD!
From welovegod.org
TANGERINE SORBET IN CHOCOLATE SHELLS – RECIPES NETWORK
From recipenet.org
TANGERINE SORBET IN CHOCOLATE SHELLS - BIGOVEN
From bigoven.com
TANGERINE SORBET IN CHOCOLATE SHELLS – WE LOVE GOD!
From welovegod.org
TANGY SWEET TANGERINE SORBET RECIPE - GREAT EIGHT FRIENDS
From greateightfriends.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love