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25p eachPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
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.
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.
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.
White chocolate does vary in texture when melted, if your mixture seems a little thick, add a touch more oil or butter.
Typical values per serving when made using specific products in recipe
Energy | 1,406kJ/ 335kcals |
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Fat | 12g |
Saturated Fat | 6.2g |
Carbohydrates | 50g |
Sugars | 27g |
Fibre | 1.3g |
Protein | 5.5g |
Salt | 0.5g |
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