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Tangerine Sorbet*

Serves 1

2 pieces baked puff pastry, cut in 3-inch strips, 1/4-inch wide
1 tsp + 1 T honey, divided
1-1/2 tangerine with stem and leaves
1 tsp chopped fresh mint
1 T hazelnut flour
1 oz champagne

Brush pastry strips with 1 tsp honey and roll in hazelnut flour. Bake at 400° for 5 to 7 minutes.

Cut off and save the top of the whole tangerine; remove pulp. Purée pulp in a food processor with 1 T honey; sieve through a colander. Whip until smooth.

Freeze for about 1 hour. Peel the remaining half tangerine, cut it into thin slices, and mix with chopped mint. Refrigerate until serving time.

Fill a chilled cordial glass with champagne. Place the tangerine shell on a dessert plate. Fill with sliced tangerine and spoon in the sorbet; replace top of tangerine. Serve with puffed pastry strips and champagne on the side.


  • Alcohol-free cider can be substituted for the champagne.
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