Step 1 Line a large tray with baking paper. Place fruit onto tray and place in freezer for 1 hour or until half frozen.
Step 2 Process frozen fruit in a food processor until creamy. Transfer to an 18cm x 18cm airtight container and return to freezer for 1 hour.
Step 3 Preheat oven to 160ºC. Spray 2 large baking trays with cooking oil. Place Nuttelex, sugar, ginger, golden syrup and lemon juice into a small saucepan over low-medium heat. When mixture has melted, slowly sift in flour and cornflour and stir to combine. Remove from heat.
Step 4 Drop 6 heaped teaspoons of pastry mixture onto each baking tray, spacing them apart so they have room to expand. (You will need 12 dollops in total.) Bake for 8 minutes or until pastry is golden brown. Set aside and allow to cool slightly before using a knife to lift pastry off baking tray.
Step 5 Remove sorbet from freezer. Sandwich 1 scoop sorbet between 2 pastry layers. Repeat with remaining sorbet and pastry. Serve immediately, topped with a drizzle of golden syrup.
Allergy-friendly dinner party
Whether gluten-free, vegetarian, allergic to milk or just plain picky, whoever’s coming to dinner, these dishes are sure to satisfy their needs – and your taste buds!
Entreé: Creamy broccoli soup
Main (option 1): Salt and pepper chicken
Main (option 2): Gluten-free vegie pie
Side: Bacon, beetroot and green lentil salad
Dessert: Sorbet sandwich with melting pastry