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BloodOrange

This dessert is made by Caitlin Knol, pastry chef & owner of CS Patisserie & Chocolaterie.

Ingredients

4.5units.itemsGelatine
250gvalrhona opalys chocolate
0.5units.itemsvanilla pod
25gWater
25gSugar
165ghomemade elderflower syrup
325gcream (35%)
50gMilk
25gEgg yolk

300gElderflower syrup
4gAgar agar
95gWater

97.5gpassion fruit purée
135gblood orange purée
112.5gSugar
112.5gButter
2units.itemsGelatine
135gEgg yolk
2units.itemsblood orange zest

75gFeuilletine
125gButter
125gSugar
110gFlour
2gSalt
110gAlmond powder
1units.itemsblood orange zest

391gblood orange purée
87gSugar
7gAgar agar
1.5units.itemsGelatine

45gSugar
15gFlour
40gAlmond powder
200gEgg white
0.33units.itemsLime zest
40gsosa yogurt powder

300gblood orange purée
80gpassion fruit purée
135gSugar syrup (1:1)
1gXanthan
10gLime juice

Preparation

  1. Make an anglaise from the first 5 ingredients.
  2. Sift this onto the half-melted chocolate and mix.
  3. Whip egg yolk 2 and cook the sugar and water to 121°C and add this to the whipping egg white.
  4. Melt the gelatin and then add this to the whipping egg yolk as well.
  5. Then mix the whipped egg yolk with the chocolate mixture and let it cool to 28°C.
  6. Whip the cream to soft peaks.
  7. When the chocolate mixture has cooled, add half of the whipped cream and mix well. Then add the other half.

  1. Combine all ingredients and bring to a boil.
  2. Sift this into a container and let cool covered.
  3. Blend until smooth.

  1. Make an anglaise from the first 4 ingredients (82°C).
  2. Strain this onto the gelatin mass, and then mix the mass until the gelatin is dissolved.
  3. Add the butter and zest, and blend with a hand blender until smooth.

  1. Mix the butter with sugar and almond powder.
  2. Mix in the sifted flour, orange zest, and salt.
  3. Distribute the pieces of feuilletine throughout the dough.
  4. Bake at a temperature of 150°C and stir regularly until the crumble is nicely golden brown.

  1. Mix the sugar and agar.
  2. Heat the blood orange purée to 40°C.
  3. While stirring, add the sugar and agar mixture.
  4. Bring to a boil and then let it boil for 30 seconds.
  5. Remove the pan from the heat and add the gelatin.
  6. Mix well until dissolved.
  7. Pour into a deep tray for a layer of about 1 cm.
  8. Place in the refrigerator and let set.
  9. Then cut into cubes of 1x1 cm.

  1. Put all ingredients in a thermomix and blend until smooth.
  2. Press the mixture through a sieve.
  3. Transfer the mixture to a siphon.
  4. Mix the mass well with the added N2O.
  5. Fill microwave-safe cups halfway.
  6. Place them in the microwave for 20-30 seconds.
  7. After baking, turn them out onto baking paper.

  1. Mix the sugar syrup with the fruit purée and lime juice.
  2. Finally, blend in the xanthan gum.