A stunning dessert made with a crispy pastry box filled with lime sorbet drizzled with a ginger butterscotch sauce.
To make the pastry box cut out a rectangle approx. 9cm long by 5cm wide from a 1cm thick piece of puff pastry. About half and inch from the edge score a line which will form the lid. Dust well with icing sugar. When cooked it will puff up to form a box about 8 to 10cm high.
Place on a baking tray lined with baking paper and bake in the oven. When risen and cooked, carefully cut off the top (set aside, to be used as lid later) and with the point of a small knife gently remove the uncooked pastry from inside to form a hollow box. Discard the removed pastry.
To make the sorbet, place all of the ingredients in a saucepan and bring to the boil. Simmer for 10 minutes, remove from the heat and leave to go cold. Strain into a jug and freeze in an ice-cream machine.
For the pear, put the sugar into a small pan. Sprinkle in a little lemon juice. Melt over a gently flame. Add the grated ginger, butter and cream. Boil until the sauce thickens. Add the candied ginger and place in the pears. When hot remove the pears from the stove.
Fill the pastry box with lime sorbet. Top the box with the half pear and spoon a little of the ginger butterscotch on top and around the pastry box. Top with the pastry lid and serve immediately.
Nutritional analysis per serving (1 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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