Chef-style chocolate, coffee and orange dessert
- Published: 16 May 24
- Updated: 31 May 24
This impressive but achievable dessert is directly inspired by a cult chef pud, ‘Chocolate, orange and coffee’. The tower of ice creams, sorbet, infused oils and tuiles was created by James Knappett for his two Michelin-starred London restaurant Kitchen Table.
Based on James’s chocolate, coffee and orange dessert, delicious. food producer Pollyanna Coupland has come up with an achievable alternative, for anyone who wants to inject a bit of Michelin-starred presentation into proceeding the next time friends come round to eat. See our Tips and Know-how sections for extra info on how to nail this special recipe – and read our full guide to plating like a pro for James and Pollyanna’s insights.
Fancy a sweet challenge? Browse our patisserie recipes.
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Hands-on time 30 min, plus chilling time
Nutrition
- Calories
- 462kcals
- Fat
- 33g (18g saturated)
- Protein
- 5.1g
- Carbohydrates
- 33g (30g sugars)
- Fibre
- 2.8g
- Salt
- 0.2g
delicious. tips
• Keep everything in the fridge (or freezer) until the very last minute – or even work in 2 batches.
• For perfect, shapely balls of ice cream, have a jug of hot water to dip the scoop into before making each new ball. For scoops of the cream, use a jug of cold water instead.
• Snap the chocolate bark against a ruler to get evenly sized pieces.The towers melt pretty quickly and can slide round, so work as speedily as possible and be careful when taking them to the table. Either work in batches or get yourself a ‘sous chef’ helper. Chilling the serving bowls makes a huge difference.