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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