Coffee sorbet with salted caramel
Looking for a special coffee dessert for a summer’s day? This coffee sorbet with salted coffee caramel combines the rich flavour of filter coffee with a refreshing, creamy sorbet. The crunchy Dutch Lace Cookies and soft caramel provide a surprising contrast in flavour and texture.
This delicious recipe, created by Foodies Magazine, is best made using the limited edition Colour of the Year 2026 ‘Sorbet’, but you can of course use any other colour Moccamaster too. Will you be giving it a go?
Ingredients for 6 people
For the coffee sorbet
- 397 g condensed milk (1 tin)
- 150 g glucose syrup
- 600 ml strong filter coffee
- 1 tsp salt
- Juice of ½ lemon
For the Dutch Lace Cookies
- 25 g butter
- 1 tbsp orange juice
- 45 g caster sugar
- 20 g flour
- Pinch of cinnamon
- Pinch of salt
- 1 tbsp finely chopped pistachios
For the salted coffee caramel
- 50 g sugar
- 50 ml water
- 1 tbsp salted butter
- 100 ml strong coffee
For the finishing touch
- 200 g fresh raspberries
How to prepare
Step 1: Make the coffee sorbet
Heat the condensed milk together with the glucose syrup over a low heat until everything has completely dissolved. Then add the strong filter coffee, the salt and the lemon juice and stir well.
Leave the mixture to cool, then cover and place in the fridge overnight. The next day, churn the mixture in an ice cream maker until it becomes a creamy sorbet. Spoon the sorbet into a sealable container and leave it to set in the freezer for another night.
Step 2: Bake the Dutch Lace Cookies
Melt the butter and mix it with the orange juice. Add the caster sugar, flour, cinnamon and salt, and stir until you have a smooth batter. Leave the batter to rest in the fridge for about an hour.
Preheat the oven to 175°C (or 150°C fan). Place small mounds of the batter onto a baking tray lined with baking paper and flatten them slightly with a fork. Sprinkle with the chopped pistachios. Bake the Dutch Lace Cookies for 6 to 8 minutes until golden brown and crisp. Leave them to cool completely.
Step 3: Prepare the salted coffee caramel
Bring the sugar and water to the boil and allow to caramelise gently until a golden-brown caramel forms. Remove the pan from the heat and add the salted butter. Then carefully pour in the coffee and return the pan to a low heat. Stir until the caramel has completely dissolved and you have a lovely, slightly syrupy coffee sauce. Leave to cool.
Step 4: Serve!
Spoon three scoops of coffee sorbet into each glass or dessert bowl. Scatter the fresh raspberries over the top and stick a biscuit into the ice cream. Finish the dessert with a generous spoonful of salted coffee caramel and serve immediately.
Tip from Moccamaster
For the best flavour, use fresh filter coffee brewed slightly stronger than usual. This helps to better preserve the rich aromas in both the sorbet and the caramel. A full-bodied, medium to dark roast coffee gives the best results here. Enjoy a surprising summer coffee dessert where sweet, fresh, creamy and bitter come together perfectly!
