Dessert

Lemon sorbet and burnt orange sandwiches

Name: Lemon sorbet and burnt orange sandwiches
Yield: 4
Ingredients: 1 orange, peeled, white pith removed, sliced into rounds; 1 tbs caster sugar; 300g lemon sorbet; Crumbled store-bought honeycomb, to serve; 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

Rate now

Jump to recipe

by Matt Moran

Chef and delicious. Produce Awards judge

Feb 21, 2016

It's hard to resist Matt Moran's lemon sorbet and burnt orange sandwiches. They're the perfect combination of sweet and sour.

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. Line a 26cm square baking tray with baking paper.
2.

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. Add remaining 1 tbs caster sugar and whisk until glossy. In three batches, gently fold through hazelnut mixture. Spread mixture in an even layer, about 5-10mm thick, over the lined baking tray and sprinkle with crushed hazelnuts. Bake for 15 minutes or until golden. Set aside to cool completely.
3.

To assemble, use an 8.5cm round biscuit cutter to cut 8 discs of hazelnut dacquoise. Dust orange with caster sugar, then, using a kitchen blowtorch, brown until caramelised. Place a scoop of lemon sorbet on top of 4 dacquoise discs. Top with burnt orange slices and finish with a final round of dacquoise to make a sandwich. Sprinkle over honeycomb to serve.