Mango sorbet brioche rolls

Mango sorbet brioche rolls

These special ice-cream sandwiches will have everyone reaching for their cameraphone – and asking for the recipe.

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Vegetarian
  • Serves4
  • CourseDessert
  • Prepare15 mins
  • Cook-
  • Total time15 mins
  • Plusfreezing

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Ingredients

  • ½ x 280g pack 8 brioche rolls
  • ½ x 500ml tub Alphonso mango sorbet
  • ½ tsp Cooks' Ingredients Sumac
  • 75g Cooks’ Ingredients Belgian White Chocolate, roughly chopped
  • 1 tsp coconut oil or butter

Method

  1. Cut the brioche buns in ½ horizontally and arrange small scoops of sorbet on the base. Sprinkle with a pinch of sumac then replace the lids, pressing down firmly. Cover and transfer to the freezer.

  2. Meanwhile, place the white chocolate and coconut oil or butter in a wide heatproof bowl set over a pan of just-simmering water, stirring until melted.

  3. Carefully dip the top of the frozen buns into the melted chocolate and sprinkle with a little more sumac. Enjoy straightaway or return to the freezer until ready to serve.

Cook’s tip

White chocolate does vary in texture when melted, if your mixture seems a little thick, add a touch more oil or butter.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,406kJ/ 335kcals

Fat

12g

Saturated Fat

6.2g

Carbohydrates

50g

Sugars

27g

Fibre

1.3g

Protein

5.5g

Salt

0.5g

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