Blood orange and Mint stack

This is a swift dessert to make with pungent herbs and even a dash of bourbon.

Serves 2


  • 2 blood oranges
  • Few Sprigs of mint
  • 1/2 sprig of rosemary
  • Small handful of hazelnuts
  • 4 tablespoons of mascarpone
  • 1/2 tablespoon of bourbon
  • 50g sugar


Line a baking tray with greaseproof paper
Place the sugar into a sauce pan with 1 tablespoon of water
Heat gently until the sugar has melted
In the meantime, remove the leaves from the rosemary and chop finely
Roughly chop the hazelnuts
Peel and slice your orange
Once the sugar has melted, increase the heat to high
Once the sugar is starting to colour, add the rosemary and hazelnuts
Wait for the colour to turn terracotta colour and immediately pour onto the baking tray
Leave to cool and then roughly chop
Combine the mascarpone with the bourbon
Slice your mint and assemble – orange, mint, topped with the mascarpone and finally sprinkled with the chopped hazelnut praline