Fresh carrot juice and Cointreau fizz with goats cheese and praline truffles

30 minutes
5 minutes

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  • For the carrot and Cointreau fizz:
  • 6-8 large carrots, plus extra, shaved, to garnish
  • 6 tots Cointreau
  • 6 x 200 ml cans bitter orange or lemon crushed ice, for serving
  • For the goat’s cheese and praline truffles:
  • 125 g white sugar
  • 50 g pistachio nuts, shelled
  • 3 x 100 g logs chevin
  • 1 T mascarpone
  • ½ t orange zest

To make the carrot and Cointreau fizz: Juice the carrots, then add the Cointreau and bitter orange or lemon. Pour into 6 tumblers filled with crushed ice and garnish with shaved carrot.

To make the goat’s cheese and praline truffles: In a saucepan over a low heat, heat the sugar until it starts to caramelise. Remove from the heat and add the pistachio nuts.Stir gently, then pour out onto a sheet of greaseproof paper.
Allow to cool, then chop finely. Combine the chevin, mascarpone and orange zest and roll into 12 medium-sized balls. Roll each ball in the chopped praline and serve immediately.

Jacques Erasmus

Recipe by: Jacques Erasmus

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