Panettone with orange sorbet
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- 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.
- Orange sorbet
- 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.
- To serve
- Plate up the panettone with the orange sorbet, serve immediately.
- 4 persons