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MasterChef Australia

Weds - Fri at 7.30pm TVNZ 1

Episode 30 - Mandarin, Chocolate and Walnut Ice-cream Sandwiches

Billie Mckay

Mandarin, Chocolate and Walnut Ice-cream Sandwiches

Serves 4



2 eggs

160 grams caster sugar

200 grams dark chocolate, melted

250ml cream, whipped



100 grams butter

115 grams sugar

1 egg

50 grams ground walnuts

110 grams plain flour

50 grams self raising flour



100 grams cream

juice and zest of 1 mandarin

100 grams chocolate, roughly chopped



25 grams walnuts, roasted

115 grams caster sugar



Chocolate, to grate over the top


  • Preheat oven to 180C. Place 6 x 6cm greased metal rings onto a paper lined baking tray
  • To make the semi-freddo place eggs and sugar in a metal bowl over a pan of simmering water. Whisk over heat until the eggs have thickened and doubled in volume.
  • Add melted chocolate to egg mixture and fold through whipped cream. Pour into prepared rings and place in freezer until set.
  • For the biscuits, cream butter and sugar together in a mixer. Add egg and continue to beat until combined. Add ground walnuts, flours and stir to combine. Roll into 12 even sized balls and place on a lined tray. Bake until golden, about 10-12 minutes. Remove from oven. Working quickly while they are still hot, use a 6cm round cutter to cut the biscuits into neat circles. Set aside to cool.
  • For the ganache, place cream, mandarin juice and zest in a pan and bring to a simmer. Pour over chocolate and stir until the chocolate has melted. Set aside.
  • For the praline, sprinkle walnuts over a lined baking tray. Place sugar in a pan and melt to a golden caramel. Pour over walnuts and leave to set. Once set, transfer to a food processor and blitz until it resembles fine crumbs.
  • Remove the semi-freddos from the freezer. Scoop a teaspoon of semi-freddo mixture from the middle of the rounds and fill with ganache. Place semi-freddo on top of a biscuit and place another biscuit on top to form a sandwich. Place sandwich on a plate. Sprinkle praline over the top, drizzle with ganache and finish with grated chocolate.