Ingredients
Hint:
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:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Nut brittle
Orange sorbet
Serve
How it's done
Nut brittle
Bring the sugar and water to the boil without stirring. Reduce the heat and simmer, swirling the pan occasionally until a light brown caramel has formed. Remove the pan from the heat, add the butter and pistachios, mix. Spread the mixture thinly on a sheet of baking paper, leave to cool. Roughly chop the nut brittle.
Orange sorbet
Halve the oranges, carefully remove the flesh with a knife, place in a measuring cup, puree. Bring the water, sugar and cardamom to the boil without stirring. Reduce the heat, simmer for approx. 2 mins. Add the reserved orange zest and lemon juice with the orange puree, mix, place in a thin-sided bowl, leave to cool. Remove the cardamom pods.
Freeze
Cover and freeze the mixture for approx. 4 hrs., stirring thoroughly 4 times with a whisk. Remove the sorbet, beat until smooth using the whisk on a mixer, return to the freezer for approx. 2 hrs.
Serve
Serve the sorbet in small bowls, top with the tartufi and nut brittle.
| Tip: | Serve with orange segments. |
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