Mandarin sorbet with vanilla cream and candied pistachios

Ingredients:

Sorbet

• 3 cups freshly squeezed tangerine juice
• 3/4 cup sugar
• 1 tbsp Italian bitters, such as Campari

Candied pistachios

• 3 tablespoons of sugar
• 1/4 teaspoon fine salt
• 0.5 cup shelled pistachios

Vanilla cream

• 3/4 cup whipping cream
• 1 vanilla bean, cut in half lengthwise
• Special equipment: ice cream maker, martini glasses

Preparation:

1. SorbetCombine mandarin juice, sugar, and Campari, if using, in a medium saucepan.
   
   Bring to a boil, stirring until the sugar dissolves. Refrigerate for about 20 minutes, then freeze the sorbet in an ice cream maker according to the manufacturer's instructions. Transfer to a bowl, cover tightly, and freeze until completely set, at least 2 hours and up to 3 days.
2. Pistachios: Place on the middle rack of the oven and preheat the oven to 175°C. Line a baking sheet with parchment paper.
   
   In a medium bowl, combine sugar, 1 tablespoon water, and salt. Add the pistachios and toss to coat. Place the pistachios on the prepared baking sheet and bake until golden and crisp, about 8 minutes. Let the nuts cool, then coarsely chop and set aside.
3. Vanilla creamPour the cream into a small bowl. Using a small knife, scrape the vanilla seeds into the cream.
   
   Add the empty pod and refrigerate until ready to use.
4. Before serving, pour 2 tablespoons of vanilla cream into a martini glass. Add a spoonful of sorbet and sprinkle with pistachios.