| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
All-purpose flour |
| 1/2 |
c |
Ground almonds |
| 1/4 |
c |
Light corn syrup |
| 1/4 |
c |
Sugar |
| 1/4 |
c |
Unsalted butter |
| 1 |
oz |
Unsweetened chocolate; (1 square) |
| 1/2 |
ts |
Vanilla extract |
| 2 |
tb |
Grated fresh tangerine zest |
| 3 1/2 |
c |
Freshly squeezed tangerine juice; (about 1820 tangerines) |
| 1/2 |
c |
Freshly squeezed lemon juice; (about 34 lemons) |
| 1 1/4 |
c |
Sugar |
| 1/4 |
c |
Light corn syrup |
| 6 |
|
Wafer cookies; for garnish, (optional) (up to 8) |
INSTRUCTIONS
CHOCOLATE SHELLS
SORBET
TOO HOT TAMALES SHOW #TH6179
Preheat the oven to 350 degrees. Mix the flour and almonds together. 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. Remove
from the heat and stir in the vanilla, then add flour mixture and stir
until smooth.
Butter a cookie sheet and drop the dough by the spoonful, leaving at least
3 inches on all sides for spreading. Bake 4 at a time for 8 to 10 minutes,
then remove from the oven and let rest 1 to 1 1/2 minutes. Lift cookies
from pan with a thin metal spatula and drape over upside-down coffee cups
to form cup-like containers for the sorbet. Continue until you have used
all the mixture. 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.
To make the sorbet, whisk all the ingredients together in a bowl, stirring
until sugar is dissolved. Process in an ice cream maker according to the
manufacturer's instructions. Keep frozen until ready to serve. Scoop a ball
of tangerine sorbet into each chocolate shell and garnish the plate with
wafer cookies, if desired.
Yield: 6 to 8 shells
Posted to recipelu-digest by molony <molony@scsn.net> on Feb 24, 1998
A Message from our Provider:
“Lust and selfishness do not equal love”