Sitio Canaa
— Coffee Ice Cream

Oslo`s king of coffee, Tim Wendelboe, has developed a new, fabulous coffee ice cream. With both ground espresso beans and fluid espresso, the taste is complex and rich, and not too sweet. We served it in a traditional, Norwegian “krumkake” shaped as cones.

Sitio Canaa Ice Cream

1200 g Røros cream
14 Double Sitio Canaa Espressos (approx. 200g espresso)
3 sheets of gelatin
120 g Muscovado sugar
2-3 teaspoons of fine ground espresso

Put the sheets of gelatin in cold water for five minutes. Dissolve the gelatin & sugar in the hot espresso. Combine all ingredients and prepare in an ice cream machine.


“Krumkake”- Ice cream cones

125 g melted butter
2 eggs
125 g sugar
125 g flour
125 g potato starch
1 teaspoon of ground cardamom
100 g cold water

Whisk the eggs and the sugar until fluffy and stiff. Sieve the flour, potato starch and cardamom into the eggs, and stir in the butter and water. Cook in a “krumkake”-iron until golden and shape into cones. If the batter gets to thick, adjust with more water.

Photos: Christoffer Johanessen and Anders Valde

Text: Francisca Witsø