Recipe: Orange Blossom Ice Cream Sandwich with Lime Curd



Who doesn’t love a splendid dessert? A true master at making them is founder of the KOI Dessert Bar, Reynold Poernomo. His fabulous new book The Dessert Game (Murdoch Books) is full of simple tricks and show stoppers. This delish ice-cream sandwich is a perfect one for serving on hot summer nights.

Serves 4 –5

Start this recipe a day ahead.

Welcome to the textural experience of an epic ice-cream sandwich that will really tingle your tastebuds. We’re using everything that citrus can offer, from the floral notes of orange blossom water in the orange blossom parfait to the zing of lime juice and the fragrance of lime zest in the lime curd. And what better way to sandwich it all together than with a crunchy almond sablé?

Orange blossom & vanilla parfait

½ gelatine sheet (titanium grade)
3 egg yolks
40 g (1½ oz) caster (superfine) sugar
Seeds of 1 vanilla bean
100 g (3½ oz) white chocolate
220 ml (7½ fl oz) thickened (whipping) cream
20 ml (½ fl oz) orange blossom water

Line a 15 x 30 cm (6 x 12 inch) cake tin with baking paper.

Soak the gelatine in cold water to soften.

Combine the egg yolks, sugar and vanilla seeds in a heatproof bowl and whisk over a saucepan of simmering water until fluffy to make a sabayon. Add the white chocolate and whisk until melted. Squeeze the excess water from the softened gelatine, add it to the sabayon and stir until dissolved and well combined.

Whip the cream until medium peaks form, then fold the cream into the sabayon, followed by the orange blossom water.

Pour the parfait mixture into the cake tin and freeze overnight.

Line a tray with baking paper. Remove the frozen parfait from the tin and cut it into four or five even rectangles. Place the parfait slices on the tray and return them to the freezer to firm up.

Using a 6 cm (2½inch) round cutter, cut four or five circles out of the parfait. Working quickly, use a 2 cm (¾ inch) round cutter to remove the centre of each parfait circle. Return the parfait rings to the freezer until ready to serve.

Notes: Add the finely grated zest of 1 orange and/or some finely chopped orange segments to the parfait mixture for extra texture. You can serve the parfait in slices if you don’t want to make ice-cream sandwiches.

Lime curd

100 ml (3½ fl oz) lime juice
Finely grated zest of 1 lime
65 g (2¼ oz) unsalted butter
4 eggs
100 g (3½ oz) caster (superfine) sugar

Combine the lime juice, lime zest and butter in a saucepan. Cook over medium heat until simmering. Meanwhile, whisk the eggs and sugar in a heatproof bowl until fluffy.

Whisk the hot lime and butter mixture into the egg mixture. Place the bowl over a saucepan of simmering water. Cook, stirring once every couple of minutes, until the mixture has thickened.

Transfer the hot lime curd to a jug and blend with an immersion blender until smooth. Pass the lime curd through a fine sieve and store it in a container in the fridge overnight.

Almond sablé

105 g (3½ oz) unsalted butter
80 g (2¾ oz) caster (superfine) sugar
80 g (2¾ oz) almond meal
200 g (7 oz) plain (all-purpose) flour
2 pinches of salt
1 egg

Preheat the oven to 170°C (340°F).

Combine the butter, sugar, almond meal, flour and salt in a mixer fitted with the paddle attachment. Mix on medium speed until a sandy texture is formed, then add the egg and mix until a dough is formed.

Roll out the dough between two sheets of baking paper until it is 1–2 mm (about  ,116.inch) thick. Transfer the paper and dough to a baking tray, then remove the top sheet of baking paper.

Bake the sablé for 15–17 minutes or until golden brown. Remove from the oven and immediately cut out eight or ten rounds using a 6 cm (2½ inch) round cutter. Allow the sablé to cool before separating the rounds from the excess sablé. Store the sablé rounds in an airtight container.

Note: Be sure to cut the sablé rounds as soon as the sablé comes out of the oven, otherwise it won’t be possible to cut. You can reserve the excess sablé to make a cheesecake base. It can be frozen for 3–4 months.



Images and text from The Dessert Game by Reynold Poernomo, photography by Jeremy Simons. Murdoch Books RRP $36.99.


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