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Tangerine -Mint Sorbet
3/4 cup sugar, or to taste
1 cup water
2 tablespoons light corn syrup
1/2 cup chopped fresh mint, plus 2 tablespoons for garnish
5 strips tangerine zest(rind-grated)
3 cups fresh tangerine juice
3-4 tablespoons fresh lime juice, or to taste
Combine the sugar, water and corn syrup in a saucepan and boil over high heat until
clear- 2-3 minutes. Add the 1/2 cup mint leaves and the tangerine zest, cover the pan and infuse over very low heat for 15
minutes. Starin the mixture into a large mixing bowl and let cool. Stir in the tangerine juice and lime juice. Correct the
flavorings, adding lime juice or sugar to taste. Freeze the mixture in an ice cream maker according to manufacturer;s instructions.
for fancy present the sorbet served in hollowed out tangerine bowls.
A taste of chocolate
Chocolate hearts
4 oz Unsweetened or bittersweet chocolate
3 egg whites
1 1/2 cups sugar
3 cups ground almonds
1/2 tsp ginger(ground)
10 oz Semisweet chocolate
1 tbsp Coconut oil
5 Pieces of candied ginger
Preheat oven to 300 degrees.Grease baking sheets. Finely grate unsweetened chocolate.
Beat egg whites in a bowl till stiff. Stir in sugar,ground almonds, grated chocolate and ground ginger. Mix well then knead
with your hands. sprinkle a cutting board with sugar and roll out the dough to about 1/4inch in thickness. Cut out heart shapes
knead trimmings roll and cut out.Place the hearts on baking sheets and bake in the center of the oven. for 30 minutes
Remove from oven. lift off baking sheets and place on wire racks. to cool.
Break the semisweet chocolate into the top of
a double broiler and melt over gently boiling water. Stir in the coconut oil. Remove from heat and allow to cool slightly
but not set. Put foil beneath wire rack(this way you can scrape up leftovers
and add to bowl) spoon a little chocolate onto flat side of each heart. Allow to cool(refrigerate but do not freeze, if necessary),
then turn hearts over and coat rounded side. If some are uneven, reheat chocolate and apply a second coat. Sprinkle hearts
with chopped candied ginger.
Makes 40 hearts
Serving Size:
6 servings
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