Mandarin sorbet with chocolate crumble

Mandarin sorbet with chocolate crumble

Total: 6 hr 42 min. | Active: 30 min.
vegan, lactose-free
Nutritional value / people: 360 kcal
, Fat: 8 g
, Carbohydrate: 66 g
, Protein: 5 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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4 ½ dl tangerine juice
120 g sugar
2 tbsp lemon juice

Chocolate crumble

40 g dark chocolate (Crémant)
40 g cashew nuts
40 g white flour
20 g sugar
½ tsp bourbon vanilla powder
1 pinch ground cloves
1 tbsp water
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How it's done

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Bring half of the mandarin juice to the boil along with the sugar, cook for approx. 2 mins., pour into a stainless steel bowl and leave to cool. Stir in the rest of the mandarin juice and the lemon juice.

Cover the mixture and freeze for approx. 6 hrs., vigorously stirring 4 times.

Chocolate crumble

Finely chop the chocolate, melt in a thin-sided bowl over a gently simmering bain-marie, stir until smooth. Roughly chop the nuts, mix together with the flour, sugar, vanilla and ground cloves, add to the chocolate along with the water, mix. Crumble the mixture, transfer to a baking tray lined with baking paper.

Bake for approx. 12 mins. in the centre of an oven preheated to 180°C. Remove from the oven, cool on a cooling rack, chop a little more finely.

To serve

Scoop balls of sorbet and plate up, sprinkle with the crumble.

Good to know
Tip: Serve the sorbet in vegan waffles.


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