Tangerine Sorbet with Vanilla Cream and Candied Pistachios - freshly squeezed tangerine juice

Method

• For the sorbet: Combine the tangerine juice, sugar and Campari if using in a medium saucepan.
• Bring to a simmer, stirring over low heat until the sugar is dissolved.
• Chill the mixture in the refrigerator for about 20 minutes then process the sorbet in an ice cream maker according to the manufacturer's instructions.
• Transfer to a bowl, cover tightly and freeze until firm, at least 2 hours and up to 3 days.
• For the pistachios: Place a rack in the middle of the oven and preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
• Stir the sugar, 1 tablespoon water and the salt together in a medium bowl.
• Add the pistachios and stir to coat.
• Spread the pistachios on the prepared baking sheet and bake until the nuts are golden and crisp, about 8 minutes.
• Allow the nuts to cool, then coarsely chop and set aside.
• For the vanilla cream: Place the cream in a small bowl.
• Use a paring knife to scrape the beans from the pod into the cream.
• Add the empty pod and refrigerate until ready to use.
• To serve, pour 2 tablespoons of the vanilla cream into a martini glass.
• Add a scoop of sorbet and garnish with pistachios.