milk sorbet with honey and almond pastry

  • 1 cup (220g) caster (superfine) sugar
  • 1 cup (250ml) water 
  • 3 cups (750ml) milk 
  • 2 tablespoons lemon juice 

almond and honey pastries

  • ¼ cup (30g) almond meal (ground almonds) 
  • 1 teaspoon honey 
  • 15g butter, melted 
  • 2 teaspoons honey, extra 
  • 25g butter, extra 
  • 2 sheets filo pastry

 

  1. Place the sugar and water in a saucepan over high heat and stir until dissolved. Bring to the boil and cook for 4 minutes. Set aside and allow to cool completely. Stir through the milk and lemon juice and churn in an ice-cream maker according to the manufacturer’s instructions or until firm. Freeze until required.
  2. Preheat oven to 200ºC (390ºF). Combine almond meal, honey and butter in a bowl. Combine extra honey and butter in a bowl. Brush 1 sheet of filo with honey mixture and cut into 6 pieces. Place 1 teaspoonful of the almond mixture along the short side of each pastry piece and roll up to enclose. Place on baking trays lined with non-stick baking paper and brush with the honey mixture. Repeat with remaining ingredients. Cook for 5 minutes or until golden. Set aside to cool. Serve with the sorbet. Serves 6.

 

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