Mandarin Sorbet on Exotic Fruit Tartare

For the exotic fruit tartare with mandarin sorbet, peel all the fruit and cut into 5 mm cubes.

Marinate in alcohol and sprinkle with lime juice. Leave to marinate for approx. 1 hour.

For the mandarin sorbet, peel the mandarins. Mix the carob bean gum with the tangerine juice and put everything into a blender. Make sure that there are no seeds, because they make the sorbet bitter.

Add powdered sugar, ginger, a few dashes of Orange Spritz (Monin), blend and freeze in an ice cream maker. Without an ice cream maker, put the mixture in a metal container and place in the freezer. Stir several times with a whisk until it forms a creamy ice cream mass or fill into ice cream molds and freeze in the freezer for about a day.

Serving suggestion: place the exotic fruit tartare in a ring (approx. 8 cm Ø) and press down firmly. Place one sorbet ball on each and decorate with mint or a tangerine fillet if desired.

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