Home » Recipes » Wild Australian sorbet with apple & macadamia toffee shards and apple & honey syrup

Wild Australian sorbet with apple & macadamia toffee shards and apple & honey syrup

This cultured dessert will definitely impress guests.
Servings 4
Course Dessert
Preference Dairy Free, Gluten Free, Vegetarian
Perfect for Entertaining
Skill level Confident

Ingredients
  

Toffee shards & syrup

  • 1/4 cup raw macadamias
  • 1/2 cup fresh apple juice
  • 1 1/2 cups caster sugar
  • 1 tbsp white vinegar
  • 1-2 tsp bush honey or to taste

Sorbet

  • 1 cup caster sugar
  • zest of 2 lemons
  • 1 1/2 cups lemon juice
  • 2 egg whites
  • 2 tsp dried lemon myrtle leaves

Instructions
 

Toffee shards & syrup

  • Line a baking tray with non-stick baking paper. Finely chop macadamias and scatter half over the lined baking tray.
  • Place juice with sugar in a saucepan, add vinegar. Heat gently to dissolve sugar, continually brushing down sides of saucepan with a wet pastry brush. Once dissolved, boil on high until colour starts to change and the syrup becomes thick.
  • Set aside approximately 50ml liquid.
  • Continue boiling remaining liquid until toffee is golden brown or hard crack reaches 150°C. Take off the heat just before you reach the colour you want because the residual heat keeps cooking the mix. 
  • Spread the toffee over the macadamias on the baking tray and sprinkle more nuts over the top of the toffee and leave to cool. Toffee should be 1-2mm thick.
  • Once cooled, tap or snap 4 long shards for presentation and blend the remaining toffee in a food processor into small pieces to stir through the sorbet.
  • For the syrup:
    In a small bowl mix the toffee liquid and honey together and put aside until ready to serve.

Sorbet

  • In a saucepan combine sugar, zest and 2 cups water over a medium heat. Cook, stirring for a few minutes or until sugar has dissolved.
  • Simmer for 10 minutes or until mixture thickens slightly. Remove from the heat and allow to cool.
  • Strain the sugar syrup over a bowl and stir in the lemon juice. Pour into a lamington pan, cover and freeze for 2 hours or until almost firm.
  • Transfer the mixture to a food processor and add the egg whites and lemon myrtle and process until smooth but not melted.
  • Stir through toffee pieces and pour mixture into a loaf pan, cover and freeze for approximately 3 hours or until firm.

Nutrition

Calories: 592kcalCarbohydrates: 138gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 29mgPotassium: 184mgFiber: 1gSugar: 132gVitamin A: 6IUVitamin C: 36mgCalcium: 18mgIron: 1mg

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