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Method
1. Place Ice Cream Bowl attachment in freezer 24 hours ahead
2. Line a large tray with baking paper.
3. To make the sorbet, arrange the thinly sliced fruit in a single layer on the prepared tray
and place in the freezer for approximately 2 hours until half frozen. Place the frozen fruit
in the Ice Cream Bowl attachment and process until thick and creamy. Transfer to an
airtight container and return to the freezer for 1 hour.
4. Preheat the oven to 160°C. Grease two baking trays.
5. Combine the butter, sugar, 2 tablespoons of the golden syrup, the ginger and lemon
juice in a saucepan over low heat and cook until the butter has melted. Remove from
the heat and carefully stir in the flours until smooth.
6. Drop 12 well-spaced (2cm apart) teaspoons of the mixture onto the trays. Bake for 5
minutes, or until golden brown. Set aside to cool for 3-5 minutes, then slide the pastry
rounds off the trays with a knife.
7. Sandwich scoops of the sorbet between two pastry rounds. Drizzle with the remaining
golden syrup and serve immediately.
80g unsalted butter, chopped
60g (1/3 cup, lightly packed) brown sugar
3 tablespoons golden syrup
2 teaspoons ground ginger
1 teaspoon lemon juice
1 tablespoon quinoa flour, sifted
30g (¼ cup) gluten-free cornflour, sifted
Sorbet
500g strawberries, hulled and thinly sliced
500g ripe bananas, peeled and thinly sliced
INGREDIENTS
Dessert Maker
Turn fresh fruit into
frozen desserts
SORBET
SANDWICHED IN
MELTING PASTRY
MAKES 6
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