Tangerine Sorbet with Vanilla Cream and Candied Pistachios

1. 1

   For the sorbet: Combine the tangerine juice, sugar and Campari if using in a medium saucepan.

2. 2

   Bring to a simmer, stirring over low heat until the sugar is dissolved.

3. 3

   Chill the mixture in the refrigerator for about 20 minutes then process the sorbet in an ice cream maker according to the manufacturer's instructions.

4. 4

   Transfer to a bowl, cover tightly and freeze until firm, at least 2 hours and up to 3 days.

5. 5

   For the pistachios: Place a rack in the middle of the oven and preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.

6. 6

   Stir the sugar, 1 tablespoon water and the salt together in a medium bowl.

7. 7

   Add the pistachios and stir to coat.

8. 8

   Spread the pistachios on the prepared baking sheet and bake until the nuts are golden and crisp, about 8 minutes.

9. 9

   Allow the nuts to cool, then coarsely chop and set aside.

10. 10

    For the vanilla cream: Place the cream in a small bowl.

11. 11

    Use a paring knife to scrape the beans from the pod into the cream.

12. 12

    Add the empty pod and refrigerate until ready to use.

13. 13

    To serve, pour 2 tablespoons of the vanilla cream into a martini glass.

14. 14

    Add a scoop of sorbet and garnish with pistachios.

* Per serving · 4 servings · Values may vary.