Ingredients
Orange and saffronreduction
1l orange juice
1gsaffron
100g glucose
Citrus sorbet
300g mandarin puree
350ggrape fruit juice
200gorange juice
20glemon juice
50gsugar
15gglucose
6gstab
4gyuzu
130ml water
1 vanilla pod
Method
Orange and saffronreduction
Reduce the orange juice and the saffron until you get 25 per cent ofthe initial weight.
Citrus sorbet
Heat the water with the vanilla until 45°C.Add the stab, the glucose and the sugar, and boil and mix with all the citrus.
To serve
Sprinklesomecinnamonsugar onfresh orange slicesand add choppeddates and almonds,with the chocolate coins.
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