Mango sorbet brioche rolls

Name: Mango sorbet brioche rolls
Prep time: 15 min
Total time: 15 min
Yield: 4
Ingredients: ½ x 280g pack 8 brioche rolls; ½ x 500ml tub Alphonso mango sorbet; ½ tsp Cooks' Ingredients Sumac; 75 g Cooks’ Ingredients Belgian White Chocolate, roughly chopped; 1 tsp coconut oil or butter

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

0 out of 5 stars(0) Rate this recipe

Vegetarian

Serves4
CourseDessert
Prepare15 mins
Cook-
Total time15 mins
Plusfreezing

Please 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.

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

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.