Panettone with orange sorbet

Panettone with orange sorbet

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  • Preparation:
  • Total:
  • Serves: 4 persons



  1. Step 1

  2. Step 2

    Slice a lid approx. 2 cm thick off the top of each orange. Carefully loosen the flesh from the oranges using a spoon, empty into a bowl. Cover and freeze the orange skins and lids for approx. 4 hrs. or overnight.
  3. Step 3

    Orange sorbet
  4. Step 4

    Mash the flesh with a fork, pass through a sieve into a measuring cup (produces approx. 300 ml of juice). Bring the water, sugar and allspice to the boil in a pan, then reduce the heat and simmer for approx. 2 mins., allow the syrup to cool slightly. Add the orange zest and juice to the syrup along with the retained orange juice, mix. Pour the orange syrup into a wide stainless steel bowl, freeze the mixture for approx. 3 hrs., stirring thoroughly 4 times. Transfer the sorbet to the frozen orange skins, place the lids on top, freeze for a further 2 hrs.
  5. Step 5

    To serve
  6. Step 6

    Plate up the panettone with the orange sorbet, serve immediately.