 clementine tartsMacaroon crust, clementine sorbet, citrus zest, lavender syrup
By Chad Sarno
Coconut Tartlet * 2 cups dried coconut * 1/2 cup cashews * 3 tablespoons agave * 1 tablespoon fresh lemon zest * 1/4 teaspoon Celtic salt * fresh citrus zest as garnish
1. In a food processor, process the coconut, agave, lemon zest and salt until mixture forms a ball and is fully blended.
2. Line small tartlet shells with plastic wrap. Press 1-2 tablespoons coconut crust mixture into each, press firmly around the sides (and flutes if using fluted moulds). Store in freezer until ready for use.
Clementine Sorbet * 2 cups coconut meat of 1_ cups soaked cashews * 1 cup clementine juice * 2 whole clementines, peeled * 1/4 cup agave syrup * Pinch of sea salt * 1/2 teaspoon fresh nutmeg shavings
1. In a high-speed blender, blend all ingredients until smooth.
2. Either pour in your choice of sorbet maker, (Paco Jet* being my personal favourite), following manufacturer's instructions, or line a square container with plastic wrap and pour in blended mixture.
3. Freeze, pop frozen block out the following day, slice in strips and put through a gear juicer with the blank plate for a delicious sorbet!
Lavender Syrup * 1/4 cup dried lavender flowers * 1 cup agave nectar
1. In a high-speed blender, blend for 1 minute.
2. Pour through fine strainer to remove remaining bits.
Service Place 3 tart shells on each plate. Using a 1-ounce scoop, scoop clementine sorbet into each. Garnish with fresh long strands of citrus zest. Finish the plate with lavender syrup and sprinkled fresh lavender flowers and/or clementine segments.
This article appeared in the Autumn 2007 issue of Get Fresh! magazine as part of the feature 'The simplicity of sexy starters and the world of bite-sized pleasure'.
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