Choco­late Orange Sher­bet Slice

Herald on Sunday - - LET’S EAT -

Prep 20 min­utes plus 4+ hours set­ting time, makes 20 pieces

Base 250g malt bis­cuits

100g but­ter, very soft

¾ cup rolled oats

⅓ cup sweet­ened con­densed milk zest of 1 orange

¼ tsp salt

Top­ping

500g dark choco­late, chopped (about 50-60 per cent co­coa)

250ml cream zest of 3-4 or­anges

100g but­ter, cubed

1 tsp nat­u­ral orange essence

½ tsp salt

Sher­bet zest of 2 or­anges, plus ex­tra to sprin­kle ½ cup ic­ing su­gar

½ tsp tar­taric acid

¼ tsp cit­ric acid

¼ tsp salt

My favourite sweet in the book. I’m a choc-orange fiend and I’ve been want­ing to cre­ate a jaffa-type slice for ages. I wasn’t quite sure where I was head­ing when I started out, but even­tu­ally things clicked into place and here we are. The silky rich­ness of the choco­late fudgy part is bal­anced by the tart sher­bet — a zing in ev­ery bite. You’ll have quite a few or­anges left sit­ting naked and vul­ner­a­ble af­ter you’ve made this. I just squeeze mine and we drink the juice with a few cubes of ice at break­fast.

Line a 20sq cm slice tin with bak­ing pa­per so it goes up the sides.

Crum­ble the bis­cuits into a food pro­ces­sor. Process to a fine crumb. Add the re­main­ing base in­gre­di­ents and process to com­bine (I find tilt­ing the pro­ces­sor helps it blend bet­ter). If you don’t have a food pro­ces­sor, you can smash the bis­cuits up in a clean tea towel with a rolling pin and then mix the other in­gre­di­ents in af­ter­wards.

Press the crumb firmly in an even layer into the pre­pared tin. Set aside.

Put the choco­late, cream and orange zest in a glass or ce­ramic mix­ing bowl and mi­crowave on high for 1 minute 30 sec­onds. Stir to melt the choco­late. You can pop it in for another minute or so if it needs it. Add the but­ter and stir briskly.

Lastly, stir through the orange essence and salt. Spread the top­ping over the base.

To make the sher­bet, ei­ther blitz every­thing in a small food pro­ces­sor or finely chop the zest and com­bine with the other in­gre­di­ents in a bowl.

Sprin­kle over the choco­late top­ping, add the ex­tra zest, cover and re­frig­er­ate for at least four hours un­til firm, then slice. You’ll have ex­tra sher­bet, so sprin­kle on some more when serv­ing the slice, or keep in a con­tainer and just stick your fin­ger in and eat it ev­ery now and then.

Keep in the fridge as the top­ping will go soft in warm weather. It will keep in an air­tight con­tainer for up to a week. You can also freeze it.

CHELSEA’S TIPS You can flag the sher­bet part if you like and sim­ply sprin­kle with a mix­ture of the ic­ing su­gar and orange zest — it will still be de­li­cious.

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