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1
For the sorbet: Combine the tangerine juice, sugar and Campari if using in a medium saucepan.
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2
Bring to a simmer, stirring over low heat until the sugar is dissolved.
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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.
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4
Transfer to a bowl, cover tightly and freeze until firm, at least 2 hours and up to 3 days.
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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.
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6
Stir the sugar, 1 tablespoon water and the salt together in a medium bowl.
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7
Add the pistachios and stir to coat.
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8
Spread the pistachios on the prepared baking sheet and bake until the nuts are golden and crisp, about 8 minutes.
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9
Allow the nuts to cool, then coarsely chop and set aside.
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10
For the vanilla cream: Place the cream in a small bowl.
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11
Use a paring knife to scrape the beans from the pod into the cream.
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12
Add the empty pod and refrigerate until ready to use.
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13
To serve, pour 2 tablespoons of the vanilla cream into a martini glass.
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14
Add a scoop of sorbet and garnish with pistachios.
