Orange Balm Sundae

Ingredients (for three people):


  • 200ml unsweetened soy cream, whippable (cold)
  • 2 packs vanilla sugar
  • 2 large oranges, juice and possibly shell
  • 2 tablespoons sugar
  • 10 leaves of lemon balm


  • 2 large oranges, fruit pulp and possibly shell
  • sugar to taste
  • optional: 1-2 tablespoons orange liqueur


  • some lemon balm leaves
  • dark chocolate
  • brittle


Orange Cup Mug:

  • Cut off the lid of an orange. Cut along the white inner shell as deep as possible, using a small sharp knife. Separate fruit and shell. The best way to separate the pulp, is to cut it crosswise and take out the fruit pieces with a sharp edged spoon. Store the hollowed oranges in the freezer.
  • The pulp can be filleted and processed into orange sorbet or pressed and processed into orange balm ice cream (see descriptions).

Chocolate Lemon Balm Leaves:

  • Melt some dark chocolate in a double boiler. Wash lemon balm leaves and pat dry. Dip the leaves halfway into the melted chocolate and allow them to drain on a cooling rack. Store chocolate balm leaves in the refrigerator.

Orange Balm Ice:

  • Whip soy cream with a mixer, add vanilla sugar and whip completely stiff.
  • Squeeze oranges carefully, sieve the juice (coarse pieces and seeds should remain only). Place sugar in a small saucepan and heat with 2 tablespoons of orange juice, simmer together with stirring until a syrup is obtained. Allow orange syrup to cool for a few minutes.
  • Chop lemon balm leaves into very fine pieces. Fold balm and cooled orange syrup slowly into the whipped cream. Put the mixture in a bowl and store in the freezer. Stir the ice thoroughly every 30-40 minutes to receive a smooth and creamy consistency (5 – 6 stirring).

Orange Sorbet:

  • Filet the oranges (cut off peel, remove inner white peel), cut them into pieces and store side by side in the freezer (1 hour).
  • Take the frozen orange filet pieces from the freezer and let them shortly thaw. Place the half-frozen fruit pieces in a high bowl and mash with a hand blender into a creamy ice, add additional sweeteners (vanilla sugar, agave syrup, etc.) and / or orange liqueur to taste. Serve sorbet immediately or store in the freezer.

Serve orange balm ice cream and / or sorbet in the frozen orange bowls, decorated with chocolate balm leaves and sprinkled with brittle.

Portion: 3 portions ice cream or sorbet

Recipe by Sophie Mathisz

The fields marked with * are required.