Galton Blackiston is known for his brilliant desserts and this blood orange recipe is certainly an eye catcher. You need to catch blood orange season in February and March for this dish. The deep red juice gives the mousse and sorbet a lovely colour.
There can't be many Michelin-starred chefs who started out selling homemade cakes, biscuits and preserves on a market stall in Rye in 1979. Yet, the quietly spoken, endearingly eccentric Galton Blackiston isn't like other chefs.
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For the blood orange sorbet, bring the water and sugar to the boil in a saucepan. Once the sugar has dissolved, simmer for 5 minutes to make a stock syrup
175g of caster sugar
275ml of water
Remove from the heat and allow to cool, then add the orange juice and the lemon juice. Chill the mixture, then churn in an ice cream machine or place in the freezer, stirring the sorbet by hand every half-hour for the first two hours to prevent crystallisation. Store in the freezer
6 blood oranges
For the blood orange mousse, pour the blood orange juice into a saucepan. Bring to the boil and reduce by half. You will need about 220ml of juice at the end
6 blood oranges
Soak the gelatine in cold water to soften. Once softened remove the gelatine from the water and squeeze any moisture out. Add this to the reduced hot orange juice, stir to dissolve and leave to cool
4 sheets of gelatine
Whisk the 3 whole eggs and 2 egg yolks in a warmed bowl at high speed until the volume has doubled. Add the sugar a little at a time, whisking well. Add the egg mixture to the cooled orange juice and gelatine and combine
2 egg yolks
50g of caster sugar
Whisk the double cream into soft peaks and fold into the orange mixture. Pour this mixture into the ramekins and place in the fridge for an hour to firm up
250ml of double cream
Remove the sorbet from the freezer about 20 minutes before serving to allow it to soften
To plate serve the mousse with the blood orange sorbet alongside
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