Recipe - Tangerine Sorbet In Chocolate Shells

CHOCOLATE SHELLS
One half cup Allpurpose flour
One half cup Ground almonds
One fourth cup Light corn syrup
One fourth cup Sugar
One fourth cup Unsalted butter
1 ounce Unsweetened chocolate; (1
square)
One half teaspoon Vanilla extract

SORBET
2 tablespoon Grated fresh tangerine zest
3 One half cup Freshly squeezed tangerine
juice; (about 1820
tangerines)
One half cup Freshly squeezed lemon
juice; (about 34 lemons)
1 One fourth cup Sugar
One fourth cup Light corn syrup
6 Wafer cookies; for garnish,
(optional) (up to 8)

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 One half minutes. Lift cookies
from pan with a thin metal spatula and drape over upsidedown coffee cups
to form cuplike 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 recipeludigest by molony molony@scsn.net on Feb 24, 1998