Recipe for Chocolate Sorbet with a vanilla and orange sauce – serve the next time you have guests over
6 oranges, any type
1 vanilla bean
2 tubs of your favorite chocolate sorbet or gelato
A few mint leaves, for garnish
Slice off one end of the orange to make an opening large enough for a spoon. Holding each orange over a bowl, hollow out the insides, leaving an empty orange “cup”; remove each segment from the membrane, and add the segments to the bowl with the juice. Add the vanilla bean to the bowl, making sure it is submerged in the orange juice, and set aside until ready to serve (can be done several hours in advance, or even the day before).
If necessary, cut a tiny slice off the bottom of each orange to allow it to sit on a plate without rolling around. Fill each orange with chocolate sorbet or gelato. Place the filled oranges on a sheet pan lined with parchment paper, and place in the freezer until ready to serve.
Bring oranges out of the freezer 10 minutes before serving. Top each with the vanilla-flavored orange segments, and pour some of the orange juice over the top. Add a mint leaf for garnish
Recipe provided by The Perfect Pantry.
All text and photographs copyright Lydia Walshin 2006-2010 – licensed under Creative Commons.