Your guests will be in awe of these elegant brownie and coconut sorbet sandwiches – the perfect way to end off your summer dinner parties.

MAKES 8 // COOKING TIME 1 hour 30 min, plus 6 hours freezing time

INGREDIENTS
For the brownies
150 g dark chocolate
½ cup butter
2 eggs
½ cup brown sugar
½ cup cocoa
½ tsp salt
½ tsp bicarbonate of soda
2 tbsp cake flour
For the coconut sorbet
½ cup caster sugar
3 cups coconut milk
Juice of 3 limes
For the fudge sauce
150 g bitter dark chocolate
25 g butter
2 tbsp golden syrup
100 ml cream

METHOD
For the brownies
1. Preheat oven to 180ºC. Prepare a large baking tray with baking paper.
2. Melt the chocolate and butter together until smooth. Whisk in the eggs and sugar until combined.
3. In a separate bowl, sift the cocoa, salt, bicarb and flour together.
4. Pour the chocolate mixture into the flour mixture and whisk until well combined.
5. Smooth the mixture out on to the tray and bake for 20–30 minutes until golden around the edges.
6. Remove from the oven and cut into squares while hot.
For the coconut sorbet
1. Place the sugar, coconut milk and lime juice in a saucepan over a low heat. Stir until sugar has dissolved.
2. Line a square plastic container with cling film, with some hanging over the edges.
3. Once the mixture has cooled completely, transfer to the container and place in the freezer for 4–6 hours until frozen.
For the fudge sauce
1. Place all the ingredients in a saucepan over medium heat.
2. Stir until the chocolate is melted and the sauce has a smooth consistency.
To assemble
1. Remove the sorbet from the freezer and lift the edges of the cling film to remove it from the container.
2. Cut it into squares and sandwich each square between two brownies.
3. Serve the brownie and coconut sorbet sandwiches with hot fudge sauce.

Recipes & styling: Amerae Vercueil
Photography: Andreas Eiselen // HMimages.co.za

After months under lockdown, we all need some refreshers on how to entertain again. Find out how to host the perfect dinner party here.

The post Brownie & coconut sorbet sandwiches appeared first on MyKitchen.

Treat yourself to dessert for dinner this weekend with our macadamia semolina. Semolina is simply a ground-up hard wheat that has been milled and sifted. It is perfect for comforting pudding-style desserts and even as porridge for breakfast!

SERVES 4 // COOKING TIME 30 min

INGREDIENTS
For the pudding
100g macadamias
2 cups milk
½ cup caster sugar
⅓ cup semolina
½ tsp cinnamon
For the sauce
150 ml cream
60g butter
½ cup sugar
2 tbsp golden syrup
1 tsp vanilla essence
50g dark chocolate, chopped

METHOD
For the pudding
1. Preheat oven to 180°C.
2. Place the nuts on a baking tray and toast in the oven for 10 minutes, until golden brown.
3. Mix the milk, sugar, semolina and cinnamon in a pot over medium heat. Bring to a simmer and cook for 10–15 minutes, stirring occasionally, until the mixture has thickened.
4. Add the nuts, reserving some to garnish. Pour into serving dishes.
For the sauce
1. Mix the cream, butter, sugar, syrup and vanilla in a pot. Bring to a simmer and cook for 5 minutes, until darkened and thickened.
2. Remove from the heat and stir in the chocolate to melt.
3. Pour the fudge sauce over the semolina pudding and garnish with the reserved macadamias.

The post Macadamia semolina with fudge sauce appeared first on MyKitchen.