Various preparations of blood orange, white chocolate and vanilla

Name: Various preparations of blood orange, white chocolate and vanilla
Ingredients: 1 Gelatin sheet; 100 g Milk; 240 g Blanc Satin chocolate; 1 Vanilla pod; 250 g Whipped cream; 6 g Gelatin sheets; 350 g blood orange purée; silicone mold kit the ring; 6 g Creamy gel; 10 g Sugar; 15 g Sugar; 3.5 g Kappa; 100 g blood orange purée; silicone mold mela, cieglia & pesca 30; 1 half a lime; 1 Blood orange; 60 g Powdered sugar; 6 Sugar; 1 Blood orange; 200 g Mascarpone; 4 Limes; 200 g blood orange purée; 120 g Egg white; 50 g Whipped cream; 40 g Glucose; 120 g Butter; 120 g Powdered sugar; blood orange sorbet; 120 g Flour; crumble of milk chocolate, peanut and salted caramel

The blood orange is perfect for the winter season! Together with the warm flavors of vanilla and white chocolate, it creates a surprising bouquet.

Ingredients

100gMilk

240gBlanc Satin chocolate

1Vanilla pod

250gWhipped cream

6gGelatin sheets

silicone mold kit the ring

silicone mold mela, cieglia & pesca 30

1Gelatin sheet

350gblood orange purée

10gSugar

3.5gKappa

6gCreamy gel

15gSugar

100gblood orange purée

1Blood orange

6Sugar

4Limes

1half a lime

60gPowdered sugar

1Blood orange

200gMascarpone

50gWhipped cream

200gblood orange purée

120gEgg white

40gGlucose

120gButter

120gPowdered sugar

120gFlour

blood orange sorbet

crumble of milk chocolate, peanut and salted caramel

Preparation

Soak the gelatin sheets.
Heat the milk, let the vanilla infuse, and cover and refrigerate overnight.
Scrape the seeds from the vanilla pod and add them to the milk.
Heat the milk and dissolve the soaked gelatin in it.
Pour this over the chocolate and wait until it has melted nicely.
Whip the cream until soft peaks form and fold it into the melted chocolate.
Fill the cherry mold and the small ring from the kit the ring mold with the mousse.
Remove the 'cherry' from the mold, insert a satay skewer, and place back in the freezer.

Soak the gelatin sheet.
Mix the remaining ingredients and carefully bring to a boil.
Remove from the heat and add the soaked gelatin sheet.
Now dip the 'cherry' with the satay skewer into the warm jelly for 1 second. Repeat if necessary.

Place all ingredients in a measuring jug and mix well using an immersion blender.
Pour into a piping bag or squeeze bottle.

Peel the blood orange and cut into segments.
Squeeze the limes and mix the lime juice with the sugar.
Finally, add the blood orange segments and gently fold together.

Squeeze the juice from the lime and zest the blood orange.
Mix all ingredients in a food processor and fill a piping bag with the mixture.

Cook the blood orange purée with the glucose until reduced.
Add the soft butter and stir well.
Add the remaining ingredients and blend smooth in a food processor.
Spread thinly on a baking mat and bake until crisp in an oven at 150°C.

Place the 'cherry' dipped in jelly and the ring of white chocolate mousse on the plate.
Next to it, place the marinated blood orange.
Spoon the crumble into the ring and between the marinated blood orange.
Pipe the mascarpone cream and pipeable blood orange jelly alongside.
Make a nice quenelle of blood orange sorbet and place it on the crumble in the ring.
Insert the blood orange crisps in between.