Mandarin sorbet with chocolate crumble


Total time: 6hr 42m
Preparation Time: 30m

Servings
For 4 people


Nutritional Information

Contains 360 Kcal, 5g Protein, 66g Carbohydrates, 8g Fat


Ingredients

  • Sorbet
  • 120 g sugar
  • 4.5 dl tangerine juice
  • 2 tbsp lemon juice
  • Chocolate crumble
  • 40 g dark chocolate (Crémant)
  • 40 g cashew nuts
  • 40 g white flour
  • 20 g sugar
  • 0.5 tsp bourbon vanilla powder
  • 1 tbsp water
  • 1 pinch ground cloves

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Instructions

  • Sorbet

    Bring half of the mandarin juice to the boil along with the sugar, cook for approx. 2 mins., pour into a stainless steel bowl and leave to cool. Stir in the rest of the mandarin juice and the lemon juice. Cover the mixture and freeze for approx. 6 hrs., vigorously stirring 4 times.
  • Chocolate crumble

    Finely chop the chocolate, melt in a thin-sided bowl over a gently simmering bain-marie, stir until smooth. Roughly chop the nuts, mix together with the flour, sugar, vanilla and ground cloves, add to the chocolate along with the water, mix. Crumble the mixture, transfer to a baking tray lined with baking paper. Bake for approx. 12 mins. in the centre of an oven preheated to 180°C. Remove from the oven, cool on a cooling rack, chop a little more finely.
  • To serve

    Scoop balls of sorbet and plate up, sprinkle with the crumble.
  • Tip:

    Serve the sorbet in vegan waffles.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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