Orange and Rosemary Sorbet with Chocolate Croissants

6hr 15m
Preparation/cooking time: ca. 60m + Freeze: ca. 300m + Bake: ca. 15m

For 4 people

Nutritional Information

Contains 457 Kcal, 6g Protein, 62g Carbohydrates, 21g Fat


  • 4 dl orange juice
  • 2 tbsp. sugar
  • 2 fresh egg whites
  • 1 pinch salt
  • 2 tbsp. icing sugar
  • 50 g hazelnuts, finely chopped
  • 4 chocolate sticks, cut into quarters
  • 4 sprig rosemary
  • 1 tbsp. lemon juice
  • 1 puff pastry, rolled into a circle

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  • Bring the orange juice to the boil with the rosemary and sugar, lower the heat, reduce for approx. 5 mins., pour the mixture through a sieve and into a stainless steel bowl, leave to cool.
  • Add the remaining orange juice and lemon juice, freeze for about an hour,stir. Beat the egg whites with the salt until stiff, add the icing sugar, briefly beat again. Fold carefully into the frozen mixture. Cover and freeze for approx. 4 hrs, stirring well 2-3 times.
  • Toast the hazelnuts over a medium heat until golden brown. Sprinkle over the sugar, caramelize. Leave the nuts to cool on a sheet of baking paper.
  • Scatter the hazelnut brittle over the puff pastry, cover with baking paper, roll over with a rolling pin, turn the dough. Cut the dough circle into 16 'slices of cake'. Place 1 piece of chocolate on each of the slices and roll up towards the tip. Place the pastries onto an oven tray lined with baking paper.
  • Approx. 12 mins. in the centre of an oven preheated to 220°C. Remove from the oven, cool on a cooling rack and dust with icing sugar.

Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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