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Castello Pineapple Halo Cream Cheese sorbet and brioche sandwiches

Taking inspiration from the popular Sicilian desert, sorbet, Billy and Jack have created the ultimate ice cream sandwich! Using Castello Pineapple Halo Cream Cheese to make a refreshing sorbet they then recommend putting a good few scoops of this between brioche rolls to make the most perfect Summer desert.

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Ingredients

Cream Cheese Sorbet

  • 4 x Castello Pineapple Halo Cream Cheeses
  • 300ml double cream
  • 160g caster sugar
  • 160ml water
  • Juice of 2 lemons
  • A pinch of salt

You can of course buy brioche rolls – but in case you want to make them here’s a recipe!

Brioche rolls

  • 500g bread flour
  • 5g dried yeast
  • 10g salt
  • 2 tbsp caster sugar
  • 100ml warm milk
  • 4 eggs, beaten
  • 100g unsalted butter, softened

To glaze

  • 1 egg
  • 30ml milk

Method

1. To make the sorbet combine the sugar, water and lemon juice and bring to the boil. Cook on a high heat for 5 minutes until the sugar has dissolved and the syrup is glossy. Allow to cool.
2. Mix together the cream cheese and double cream. Add the syrup and mix well until completely combined (you may find it easier to use an electric whisk). Add a pinch of salt and transfer to an ice cream machine. If you don’t have an ice cream machine place it in a plastic container in the freezer and every hour use a fork to break up the mixture. After 4-6 hours you will have a nice smooth sorbet!
3. To make the brioche put all of the ingredients in a bowl and mix together until you get a wet dough. Using a stand mixer knead for 10 minutes until the dough is soft and glossy. If you don’t have a mixer you can knead by hand using a dough scraper (but it’s a bit messy!).
4. Shape into a round and place into an oiled bowl to rise and double in size, this should take between 1-2 hours. Once it’s doubled in size remove and press back into a workable dough. Divide into 9 and shape 8 rolls. Keep the remaining dough!
5. Transfer to a lined baking sheet and cover, allowing the dough to rise for another hour or so. Brush lightly with the glaze and then top each roll with a smaller ball of dough from the leftover mixture. Transfer to an oven set at 200C fan to cook for 10 minutes or until brown.
6. Once the brioche has cooled, cut in half and lightly toast, place generous amounts of sorbet in the roll and squish down!

Brought to you by Billy and Jack