Orange and saffron reduction

1l orange juice

1g saffron

100g glucose


Citrus sorbet

300g mandarin puree

350g grape fruit juice

200g orange juice

20g lemon juice 

50g sugar

15g glucose 

6g stab

4g yuzu

130ml water

1 vanilla pod



Orange and saffron reduction

Reduce the orange juice and the saffron until you get 25 per cent of the 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

Sprinkle some cinnamon sugar on fresh orange slices and add chopped dates and almonds, with the chocolate coins.


Find out more about Joakim on his chef profile.