Ingredients
Scale
- 3 mandarin oranges
- 1 tablespoon lemon juice
- 1 cup heavy cream
- ⅓ cup sugar
- ¼ teaspoon kosher salt
- ½ tablespoon mandarin orange zest
- 2½ tablespoons mandarin orange juice
- 1 teaspoon vanilla extract
- Optional: chocolate shavings, for garnish
Instructions
- Using a microplane, grate ½ tablespoon zest from 1 to 2 mandarins. Slice mandarins in half vertically, then use a spoon to remove the inside of the mandarin and juice the flesh through a fine-mesh sieve. Measure out 2 tablespoons of mandarin juice and save the rest for future use. (We used the rest to make this cocktail!)
- In a small saucepan, bring heavy cream, sugar, salt, and mandarin zest to a gentle simmer over medium-low heat. Continue to simmer, whisking occasionally for about 5 minutes. Whisk in mandarin juice, lemon juice,and vanilla extract, then strain mixture through a fine-mesh sieve.
- Evenly divide mixture into the mandarin halves. Cover with plastic wrap and refrigerate for at least 4 hours.
- Let sit at room temperature for 5 to 10 minutes before serving. Add chocolate shavings if using.