MANDARIN SORBET
1kg mandarins, peeled
180g caster sugar
200ml water
1tbsp glucose
CHOCOLATE
180g 70% cacao chocolate
1 tsp mandarin peel, finely grated
1/4 cup coconut cream
a pinch of sea salt
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To make the sorbet: Blitz the mandarin in a blender and strain through a fine sieve in to a tupperware container.
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Heat the caster sugar and water over medium heat until the sugar is dissolved. Take off heat and stir through glucose. Add to mandarin juice.
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Cool in fridge overnight.
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Put in ice cream maker according to manufacturers instructions. Set aside in freezer.
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To make the chocolate: melt all ingredients in double boiler. whip until slightly thickened/paler. Set aside in fridge.
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To serve: Bring chocolate mix to room temperature. Serve one (ore more) scoop of mandarin sorbet, scoop chocolate with a melon baller and add to bowl. Top chocolate with a small amount of sea salt.
