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Mandarin sorbet with chocolate crumble
30 m active | 6 h 42 m total
Nutrition facts per serving:
  • Energy in kcal about 360
  • Fat about 8g
  • Carbohydrates about 66g
  • Protein about 5g
This is needed
This is needed for 4 people
  • 4.5 dl tangerine juice
  • 120 g sugar
  • 2 tbsp lemon juice
Chocolate crumble
  • 40 g dark chocolate (Crémant)
  • 0.5 tsp bourbon vanilla powder
  • 40 g cashew nuts
  • 1 tbsp water
  • 40 g white flour
  • 20 g sugar
  • 1 pinch ground cloves
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And that's how it's done
And that's how it's done
Bring half of the mandarin juice to the boil along with the sugar, cook for approx. 2 mins., pour into a stainless steel bowl and leave to cool. Stir in the rest of the mandarin juice and the lemon juice. Cover the mixture and freeze for approx. 6 hrs., vigorously stirring 4 times.
Chocolate crumble
Finely chop the chocolate, melt in a thin-sided bowl over a gently simmering bain-marie, stir until smooth. Roughly chop the nuts, mix together with the flour, sugar, vanilla and ground cloves, add to the chocolate along with the water, mix. Crumble the mixture, transfer to a baking tray lined with baking paper. Bake for approx. 12 mins. in the centre of an oven preheated to 180°C. Remove from the oven, cool on a cooling rack, chop a little more finely.
To serve
Scoop balls of sorbet and plate up, sprinkle with the crumble.