About Beth

Beth
Beth, along with her husband, Mike, is co-owner of two Italian Deli/Markets in St. Louis - Viviano’s Festa Italiano. When not creating yummy new menu items for the deli, she’s the pediatric research lab supervisor at Washington University School of Medicine. Read more out about Viviano’s Festa Italiano.

About Irene

Irene
Irene loves to think, read and dream about food. She enjoys cooking & eating in general. Although she demures about her talents, Irene has a finely-tuned palate that her friends envy. She bakes on occasion. The rest of the time she's creating memories with her family and friends. . . or she's learning a new needlecraft technique.

About Deborah

Deborah
Deborah is a wife, mother, grandmother, traveler, bootlegger, and a very poor speller! As Victor Hazan so eloquently puts it, Deborah has chosen Umbria to be the home of her soul. When she can’t be there in body, she spends her free time cooking & reading about Italy. She blogs mostly about food and about trips – past and future – here: Old Shoes New Trip.

About Doug

Doug
Doug lives in Eastern Ontario in a farmhouse built in 1903. He is a retired teacher with four adult children, a wife, a son-in-law, two Irish step-grandchildren and one grandson who he is lucky to hang with a lot. He has way too many books. Doug also blogs at To Slow Time Down.

About Cindy

Cindy
Cindy lives in Eagle River, Alaska where her freezer is always full of salmon, halibut & shrimp. Cindy participates in several regular cooking challenges. You can read more about her cooking and life in the last frontier on her blog, Baked Alaska.

About Sandi

Sandi
Sandi is a true Southerner, but a traveler & Italian cook at heart. She lives in Alabama and knows more about fried green tomatoes than fricassees. Her family owned the WhistleStop Café for many years. Sandi also blogs at Whistlestop Cafe Cooking.

About Jan

Jan
Jan, a serious home cook, has owned “Essentials” since 1992. She is passionate about all things Italian, especially the cuisine & the language. Jan blogs about her travels (next trip Italy May/June of 2010) at: Keep your Feet in the Street.

About Jerry

Jerry
Jerry is a food obsessed Canadian. He learned to love Italian food as a child while eating the meals prepared by his Napolitano uncle. He learned to cook Italian foods by watching his uncle cook these feasts for the family. This love of Italian food has been honed through serious personal experimentation in eating and cooking. Willing to try most anything once, Jerry isn't so sure about tripe! Jerry also blogs at Jerry's Thoughts, Musings, and Rants!

About Palma

Palma
Palma is a Marriage & Family Therapist in Palm Desert, CA. She’s an Italian-American with a passion for cooking, entertaining, & travel to Italy. She’s always planning her next culinary adventure to Italia on her blog, Palmabella's Passions

About Kim

Kim
Kim is our permanent sub and the image above gives you a good idea of the look on her face when she realized she was drafted. Kim loves to eat, drink, travel and cook - probably in that order. When she's not here, you can find her organizing and leading food, wine and beer tours in Europe as co-owner and operator of GrapeHops or blogging at What I Really Think.

« Sgroppino | Main | Granita-Coffee Ice with Whipped Cream »

Frozen Tangerine Shells Filled with Tangerine Sorbet

As I was in the process of preparing this dessert recipe, visions of my misadventure with tortellini danced in my head.

Tortellini??

Yes, tortellini. When I prepared tortellini last year, it was my first experience with making pasta from scratch and also my first experience with a pasta machine. The final result was so disastrous that I had to do it again so I wouldn't completely embarrass myself with my fellow conspirators.

This recipe calls for preparing a sorbet from scratch using an ice cream maker. I didn't have an ice cream maker and spent several months asking every casual acquaintance if I could borrow one. No luck; nobody had one. I even thought of buying one, but whereas a pasta maker was quite reasonably priced, an ice cream maker was double the cost. And, while I reasoned that a pasta maker would likely be used occasionally, I didn't figure that I would wear out an ice cream maker. I even considered trying to swap recipes with another day of the week (I am fondly known as "Wednesday" among the PeV crowd), but I was reluctant to do that.

I finally located a source for the ice cream machine - a childhood friend who I am sure is amused that I am taking part in this project.

Below are all the ingredients, sans one. Present are the sugar, tangerines, lemon, orange, egg and rum, along with the elusive ice cream maker. Absent are the sprigs of mint used as a garnish atop the final product.

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The first step involves slicing off the tops of the tangerines and extracting the fruit, using your fingers according to Marcella's directions, while being careful not to tear the fragile tangerine rind. I was somewhat skeptical that my fingers could do the job without wreaking havoc with the rind. Everything worked out fine. I was a bit tentative at first, but my extraction technique improved quickly. The shells and tops are then frozen for at least 2 hours.

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The next stage involves making the sorbet. A syrup is prepared of sugar, water, lemon and orange peel, and tangerine, orange and lemon juice. After the syrup has completely cooled, a lightly beaten egg white is mixed in and everything is put into the ice cream maker. Follow the directions.

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The final result below, after some rum has been added to the sorbet, the mixture frozen and spooned into the frozen tangerine shells. The mint leaves are a bit limp. Fresh mint was not available from my garden in April when I first prepared this recipe - so I had to buy some at the store, NOT my preferred source. Also, Marcella indicates that the filling should extend to just over the rim, but I was a bit light in the volume of the sorbet. The list of ingredients calls for 6 large or 8 small tangerines; my 8 tangerines were pretty big. Next time I'll increase the amount of the ingredients to account for this. It's just as easy to fill 8 large tangerines as 8 small ones.

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What I liked about this recipe:

Using an ice cream maker was a novel experience and the result was excellent in both appearance and taste. Well worth the effort.

What didn't I like about this recipe:

Well, it took a long time - several hours from start to finish.

Will I make it again?

Yes. Actually, I already have made it a couple more times already, to universal acclaim. This is an impressive dessert to serve to friends and family. However, I now prepare it a day ahead of time, since it is quite time-consuming.

This is one of the best and most rewarding recipes I have prepared for this project, right up there with the Diplomatico chocolate dessert from a few weeks ago. Very highly recommended.

Comments (2)

I had something very like this at an Indian restaurant. It was delicious and refreshing after a full course, spicy, Indian meal.

Marcella Hazan:

I am so happy you enjoyed that. If you intend to buy an ice cream maker (mine originally cost $60.00) see my post on Beth's recipe.

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This page contains a single entry from the blog posted on May 18, 2011 6:00 AM.

The previous post in this blog was Sgroppino.

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