Tangerine Sorbet in Chocolate Shells Recipe

Name: Tangerine Sorbet in Chocolate Shells
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup all-purpose flour; 1/2 cup ground almonds; 1/4 cup light corn syrup; 1/4 cup sugar; 1/4 cup unsalted butter; 1 ounce unsweetened chocolate (1 square); 1/2 teaspoon vanilla extract; 2 tablespoons grated fresh tangerine zest; 3 1/2 cups freshly squeezed tangerine juice (about 1820 tangerines); 1/2 cup freshly squeezed lemon juice (about 34 lemons); 1 1/4 cups sugar; 1/4 cup light corn syrup; 6 to 8 wafer cookies, for garnish (optional)

Servings: persons

1/2 cup all-purpose flour
1/2 cup ground almonds
1/4 cup light corn syrup
1/4 cup sugar
1/4 cup unsalted butter
1 ounce unsweetened chocolate (1 square)
1/2 teaspoon vanilla extract
2 tablespoons grated fresh tangerine zest
3 1/2 cups freshly squeezed tangerine juice (about 1820 tangerines)
1/2 cup freshly squeezed lemon juice (about 34 lemons)
1 1/4 cups sugar
1/4 cup light corn syrup
6 to 8 wafer cookies, for garnish (optional)

1
Preheat the oven to 350 degrees.
2
Mix the flour and almonds together.
3
In a small, heavy saucepan heat the corn syrup, sugar, butter and chocolate over low heat, stirring constantly until mixture just comes to a simmer.
4
Remove from the heat and stir in the vanilla, then add flour mixture and stir until smooth.
5
Butter a cookie sheet and drop the dough by the spoonful, leaving at least 3 inches on all sides for spreading.
6
Bake 4 at a time for 8 to 10 minutes, then remove from the oven and let rest 1 to 1 1/2 minutes.
7
Lift cookies from pan with a thin metal spatula and drape over upside-down coffee cups to form cup-like containers for the sorbet.
8
Continue until you have used all the mixture.
9
Let the shells cool completely on the coffee cups, then stack the shells carefully and, if desired, store in airtight container for up to 3 days.
10
To make the sorbet, whisk all the ingredients together in a bowl, stirring until sugar is dissolved.
11
Process in an ice cream maker according to the manufacturer's instructions.
12
Keep frozen until ready to serve.
13
Scoop a ball of tangerine sorbet into each chocolate shell and garnish the plate with wafer cookies, if desired.

625

kcal

Calories

Fat

104

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 cup all-purpose flour, 1/2 cup ground almonds, 1/4 cup light corn syrup, 1/4 cup sugar, and more.

Yes, Tangerine Sorbet in Chocolate Shells falls under the Baking & Desserts category and is a great choice for this type of meal.

Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.

That's it — enjoy your meal!

Tangerine Sorbet in Chocolate Shells

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions