Coffee infused cream with edible soil and mandarin sorbet.

Coffee infused cream with edible soil and mandarin sorbet.

If you are a chocolate-coffee combo lover, this will steal you heart. It is a light dessert you can prepare a day ahead and make your guests melt under your table.

You’re welcome


For 4 persons, prepare day ahead.

Mandarin Sorbet

400 ml freshly squeezed juice of mandarins (you need about 12-15 mandarins). Juice from a cartoon should be also good.

30 g sugar

2  small rosemary branches (about 5 cm long)

Place the juice, sugar and herb in the pan, bring it to the boil , stir well to dissolve sugar. Cook for 2-3 min and then take it of the heat. Leave on the side and cool down. When cold, remove the herb and place it in the the ice machine BUT if you don’t have one just place it in a container or bag and put it into the freezer. If you use a machine just cream the sorbet in it until it has a right consistency and then place it in the freezer. In case you do not use a machine, once your cold juice is in the freezer, you need to open it every hour, stir it well and close it again. Repeat it minimum 5 times to have the right consistency.


Coffee infused cream

250 ml double crem

50 coffee beans

There are two methods to infuse cream: cold and hot infusion. If you are an experienced cook, then the hot method should not be a problem for you and of course it is much quicker. For the less experienced cook, I would recommend the cold method. Unfortunately it takes about 8 hrs.

Cold: Place the cream and the beans in a container and leave it to infuse for about 8 hrs or overnight in the fridge. Drain the beans and whip the cream when all other ingredients are also ready to use.

Hot: Place the cream in a pot and bring it to the boil (just as soon as cream is about to rise, take it off the heat), place the beans in the cream and leave it to cool down. Drain the beans and whip cream when all other ingredients are ready to plate up.


Edible chocolate soil

60 g flour

35 g cocoa powder

125 g butter

125 g sugar

75 g ground almonds

Preheat oven to 170 C. Mix all ingredients well with your fingers, creating a wet crumble (it should look like wet soil), place it on the baking try and bake for 10 min. Cool it down.

When all of your dessert parts are ready to go, place your cream in the small dessert containers (teacup size), cover half of the cream with soil, place a scoop of sorbet on it and finish of with a tiny bit of herb on top if you like.





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