500 ml freshly squeezed orange juice
70 g Dansukker Jelly Sugar Multi
70 g Dansukker Glucose Syrup
2 egg whites
50 g butter at room temperature
50 g Dansukker Dark Muscovado Sugar
60 g plain flour
7.5 g cocoa powder
1 pinch of salt
Start with the orange sorbet. Bring the orange juice, jelly sugar and glucose syrup to the boil and simmer for 30 seconds. Allow to cool.
Beat the egg whites until stiff and fold the meringue into the orange mixture a little at a time. Stir until smooth. Churn the mixture in an ice cream maker or stand it in the freezer for at least 5 hours, stirring occasionally.
Heat the oven to 180°C while you prepare the chocolate crumbs.
Mix all the ingredients together and sprinkle the mixture onto a baking sheet lined with parchment paper. Bake for about 12 minutes. Stir the crumbs occasionally. Allow to cool.
Put the crumbs into a glass and top with a scoop of orange sorbet. Sprinkle with chocolate crumbs and serve.
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