Food recipes
Chocolate-Tangerine Sorbet
Chocolate-Tangerine Sorbet Ingredients: water, bottled, generic sugars, granulated pascha, organic bitter-sweet dark chocolate chips, tangerines, (mandarin oranges), raw Directions: In a medium, nonreactive saucepan,...
Chocolate-Tangerine Sorbet
Ingredients:
water, bottled, generic
sugars, granulated
pascha, organic bitter-sweet dark chocolate chips,
tangerines, (mandarin oranges), raw
Directions:
In a medium, nonreactive saucepan, heat the water and sugar, stirring frequently, until the sugar is completely dissolved.
Remove from the heat.
Add the chocolate and whisk until its melted.
Whisk in the tangerine juice.
Puree the mixture in a blender until smooth.
Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturers instructions.
Almond Butterscotch Cookie Cups (page 227) are good vessels for Chocolate-Tangerine Sorbet.
Drizzle a bit of Lean Chocolate Sauce (page 165) over the top, or serve with Candied Citrus Peel (page 178) made with orange zest.
Ingredients:
water, bottled, generic
sugars, granulated
pascha, organic bitter-sweet dark chocolate chips,
tangerines, (mandarin oranges), raw
Directions:
In a medium, nonreactive saucepan, heat the water and sugar, stirring frequently, until the sugar is completely dissolved.
Remove from the heat.
Add the chocolate and whisk until its melted.
Whisk in the tangerine juice.
Puree the mixture in a blender until smooth.
Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturers instructions.
Almond Butterscotch Cookie Cups (page 227) are good vessels for Chocolate-Tangerine Sorbet.
Drizzle a bit of Lean Chocolate Sauce (page 165) over the top, or serve with Candied Citrus Peel (page 178) made with orange zest.