Mandarin Sorbet with Candied Meyer Lemons and Pistachio Chocolate Bark2/14/2018 5:21:57 PM
Mandarin Sorbet with Candied Meyer Lemons and Pistachio Chocolate Bark
By Florencia Palmaz | Pairing: Florencia Muscat | At the Table and Around the Fire
Few things grow in our garden during the winter months except lemons and mandarins. They are such welcome, fresh flavors during cooler weather, and this dessert perfectly cap- tures that freshness. To help this sorbet pair with the wine, I like to include a little of the Muscat I’ll serve that evening into the recipe. Do not, however, try to add a late-harvest ice wine to the sorbet or it will be difficult to freeze.
SERVES 10 TO 12
10 to 12 mandarins or clementines
Lemon-Infused Simple Syrup (page 247)
1 tablespoons mandarin peel, grated
2 cups Muscat wine
1 pound semi-sweet dark chocolate
1 cup roasted pistachio nuts, roughly chopped
Candied Meyer Lemons (page 246), for garnishing
1. Slice the mandarins in half and carefully remove the flesh. You’ll want to preserve the shells (about 2 halves for each person) to fill with sorbet later. Juice the flesh until you have 8 cups; strain the juice of any seeds.
2. Combine the mandarin juice, simple syrup, mandarin peel and wine in a bowl. Transfer the mixture to an ice bath and chill. Process in an ice cream maker according to manufac- turer’s instructions.
3. Melt the chocolate in a double boiler or stainless-steel bowl over a saucepan with boiling water. Line a baking sheet with parchment paper and pour the chocolate mixture onto the paper, spreading it with a rubber spatula to make an even layer. Sprinkle the nuts on top. Set aside in a cool place to harden.
4. Place 2 mandarin half-shells onto a dish. Scoop a small ball of the sorbet into the shells. Place a piece of chocolate and candied lemon alongside the sorbet. Serve immediately.