Lemon sorbet and burnt orange sandwiches

You will need a kitchen blowtorch.

20 minutes prep.

15 minutes cooking

Serves 4

Ingredients

  • 1 orange, peeled, white pith removed,
  • sliced into rounds
  • 1 tbs caster sugar
  • 300g lemon sorbet
  • Crumbled store-bought honeycomb, to serve
HAZELNUT DACQUOISE
  • 1/2 cup (60g) pure icing sugar, sifted
  • 60g hazelnut meal
  • 2 large eggwhites
  • Pinch of cream of tartar
  • 2 tbs caster sugar
  • 20g hazelnuts, crushed
   

Method

  1. Preheat oven to 180°c.
  2. Line a 26cm square baking tray with baking paper.
  3. For the dacquoise, combine icing sugar and hazelnut meal in a bowl. In a separate bowl, whisk the eggwhites, cream of tartar and 1 tbs caster sugar until soft peaks form.
  4. Add remaining 1 tbs caster sugar and whisk until glossy.
  5. In three batches, gently fold through hazelnut mixture.
  6. Spread mixture in an even layer, about 5-10mm thick, over the lined baking tray and sprinkle with crushed hazelnuts.
  7. Bake for 15 minutes or until golden.
  8. Set aside to cool completely.
  9. To assemble, use an 8.5cm round biscuit cutter to cut 8 discs of hazelnut dacquoise
  10. Dust orange with caster sugar, then, using a kitchen blowtorch, brown until caramelised.
  11. Place a scoop of lemon sorbet on top of 4 dacquoise discs.
  12. Top with burnt orange slices and finish with a final round of dacquoise to make a sandwich.
  13. Sprinkle over honeycomb to serve.
  14. Enjoy!
 
RECIPES

Lemon sorbet and burnt orange sandwiches

You will need a kitchen blowtorch.

20 minutes prep.

15 minutes cooking

Serves 4

Ingredients
Method

Ingredients

  • 1 orange, peeled, white pith removed,
  • sliced into rounds
  • 1 tbs caster sugar
  • 300g lemon sorbet
  • Crumbled store-bought honeycomb, to serve
HAZELNUT DACQUOISE
  • 1/2 cup (60g) pure icing sugar, sifted
  • 60g hazelnut meal
  • 2 large eggwhites
  • Pinch of cream of tartar
  • 2 tbs caster sugar
  • 20g hazelnuts, crushed
   

Method

  1. Preheat oven to 180°c.
  2. Line a 26cm square baking tray with baking paper.
  3. For the dacquoise, combine icing sugar and hazelnut meal in a bowl. In a separate bowl, whisk the eggwhites, cream of tartar and 1 tbs caster sugar until soft peaks form.
  4. Add remaining 1 tbs caster sugar and whisk until glossy.
  5. In three batches, gently fold through hazelnut mixture.
  6. Spread mixture in an even layer, about 5-10mm thick, over the lined baking tray and sprinkle with crushed hazelnuts.
  7. Bake for 15 minutes or until golden.
  8. Set aside to cool completely.
  9. To assemble, use an 8.5cm round biscuit cutter to cut 8 discs of hazelnut dacquoise
  10. Dust orange with caster sugar, then, using a kitchen blowtorch, brown until caramelised.
  11. Place a scoop of lemon sorbet on top of 4 dacquoise discs.
  12. Top with burnt orange slices and finish with a final round of dacquoise to make a sandwich.
  13. Sprinkle over honeycomb to serve.
  14. Enjoy!
 
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