Mandarin sorbet with vanilla cream and candied pistachios

Votes: 1

Time: 2 hours 55 minutes
Complexity: easily
Servings: 8

Nutritional value per serving:

Calories 245, total fat 11 G., saturated fats 5 G., proteins 3 G., carbohydrates 36 G., fiber 1 G., cholesterol 25 mg, sodium 82 mg, sugar 34 G.

This elegant, light dessert is served in elegant martini glasses and is perfect for finishing a festive dinner, such as New Year's, when tangerines are in abundance. Juice them and make sorbet. Serve a scoop of sorbet over cream flavored with natural vanilla and sprinkled with candied pistachios.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Sorbet

3 cups freshly squeezed tangerine juice
3/4 cup sugar
1 tbsp Italian bitters, such as Campari

Candied pistachios

3 tablespoons of sugar
1/4 teaspoon fine salt
0.5 cup shelled pistachios

Vanilla cream

3/4 cup whipping cream
1 vanilla bean, cut in half lengthwise
Special equipment: ice cream maker, martini glasses

Ingredient Substitution Suggestions

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Recipes with similar ingredients: tangerines, pistachios, bitter

Cooking the dish according to the recipe:

SorbetCombine mandarin juice, sugar, and Campari, if using, in a medium saucepan.

Bring to a boil, stirring until the sugar dissolves. Refrigerate for about 20 minutes, then freeze the sorbet in an ice cream maker according to the manufacturer's instructions. Transfer to a bowl, cover tightly, and freeze until completely set, at least 2 hours and up to 3 days.
Pistachios: Place on the middle rack of the oven and preheat the oven to 175°C. Line a baking sheet with parchment paper.

In a medium bowl, combine sugar, 1 tablespoon water, and salt. Add the pistachios and toss to coat. Place the pistachios on the prepared baking sheet and bake until golden and crisp, about 8 minutes. Let the nuts cool, then coarsely chop and set aside.

Vanilla creamPour the cream into a small bowl. Using a small knife, scrape the vanilla seeds into the cream.

Add the empty pod and refrigerate until ready to use.
Before serving, pour 2 tablespoons of vanilla cream into a martini glass. Add a spoonful of sorbet and sprinkle with pistachios.