Preparation
In a bowl, mix the flour with 120 g of sugar, the grated rind of a lemon, the yeast, 80 g of Marsala wine, the sliced almonds, a pinch of salt and 180 g of extra virgin olive oil. Knead with your hands and distribute the dough in a baking pan greased with oil. Sprinkle the surface with a little sugar. Bake at 180 °C for 35 minutes. Peel the mandarins and remove the seeds; don’t worry if the segments aren’t intact, you’ll blend everything in the end. In a pot, put 180 g of sugar, 380 g of water, the ginger in pieces and bring to a boil. When it boils, add the mandarins in segments, let it boil for 10 minutes and then turn it off. Blend everything, strain through a fine sieve and complete with 25 gr of sweet Marsala. Let it cool, pour into the ice cream maker and start the machine. Serve the sbrisolona by breaking it with your hands and accompany it with a few scoops of mandarin sorbet. (If you do not have an ice cream maker, you can still prepare the ice cream: after mixing the ingredients, transfer everything into a bowl and place it in the freezer. Let it rest overnight and, at the moment of serving, blend it with a mixer to make it creamy).
https://www.lacucinaitaliana.it/ricetta/dolci-e-dessert/sbrisolona-e-sorbetto-al-mandarino
