for 4 people

Nut brittle

60 g	sugar
2 tbsp	water
10 g	butter
30 g	unsalted, shelled pistachios, coarsely chopped

Orange sorbet

4	organic oranges, set aside a little of the grated zest
1 ½ dl	water
100 g	sugar
1	lemon, 2 tbsp juice
5	cardamom pods, bruised

Serve

4	Fine Food Tartufi dolci misti, crumbled

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.

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