Lifting your milk sorbet to dessert sandwich status, is this twist on an Aussie biscuit classic.
- 220 g (1 cup) caster sugar
- 1 vanilla bean, split, seeds scraped
- 250 ml (1 cup) milk
- 2 egg whites, lightly beaten
Raspberry jam filling
- 200 g (2 cups) frozen raspberries, thawed
- 110 g (½ cup) caster sugar
“Monte Carlo” biscuits
- 80 g unsalted butter, softened
- 75 g (⅓ cup firmly packed) brown sugar
- 1 tbsp honey
- 1 egg
- 200 g (1⅓ cups) plain flour
- 2 tbsp desiccated coconut
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Freezing time overnight
Freeze sorbet for up to 1 month. Freeze assembled sandwiches in an airtight container for up to 1 week.
To make sorbet, place sugar, vanilla bean and seeds and 250 ml water in a small pan over medium heat. Cook, stirring, until sugar dissolves. Bring to the boil. Cook for 5 minutes or until slightly reduced, then cool to room temperature. Cover surface with plastic wrap and refrigerate for 30 minutes or until cold.
Discard vanilla bean and whisk syrup with milk and egg whites. Churn in an ice-cream maker until frozen. Transfer to an airtight container and cover surface with plastic wrap. Freeze overnight or until firm. Makes 500 ml.
To make jam, place berries and sugar in a saucepan over medium heat. Bring to the boil and cook for 5 minutes or until thickened. Strain through a fine sieve, pressing to extract liquid. Discard solids. Cool, then refrigerate for 20 minutes or until cold. Makes 60 ml.
To make biscuits, beat butter, sugar, honey and ¼ tsp salt in a small bowl of an electric mixer until pale and fluffy. Add egg and beat until combined. Add flour and coconut, and stir until a dough forms. Roll the dough on a lightly floured surface into a 16 cm log. Wrap in plastic wrap and refrigerate for 30 minutes.
Preheat oven to 180°C. Cut dough into 1 cm-thick slices. Place on 2 greased oven trays lined with baking paper, leaving 2 cm between each biscuit. Bake, swapping trays halfway, for 15 minutes or until light golden. Makes 16.
Scoop vanilla sorbet into 8 quenelles. Place 8 biscuits on a tray. Top each with a sorbet quenelle, then spoon over 3 tsp jam filling and spread to coat. Sandwich with the remaining 8 biscuits and freeze until ready to serve.
Photography by Brett Stevens.