Name: Blood orange carpaccio
Total time: 1 h
Ingredients: 325g of blood oranges, (roughly 6-7 whole oranges), peeled and segmented; 25ml of Campari; 3g of stevia extract, or 30g fructose sugar; 160ml of blood orange juice; 5g of gelatine leaves, ideally fish gelatine, softened in cold water; 200g of blood oranges, (roughly 4 whole oranges), peeled and segmented; 200ml of blood orange juice; 5ml of Cointreau; 3g of stevia extract, or 30g caster sugar; 30g of liquid glucose; 1 blood orange, finely zested; 30g of caster sugar

Blood orange carpaccio

by Raymond Blanc

Ingredients

Fruit & Vegetables

325g of blood oranges, (roughly 6-7 whole oranges), peeled and segmented
200g of blood oranges, (roughly 4 whole oranges), peeled and segmented
1 blood orange, finely zested

Alcohol

25ml of Campari

Store Cupboard

3g of stevia extract, or 30g fructose sugar
5g of gelatine leaves, ideally fish gelatine, softened in cold water
3g of stevia extract, or 30g caster sugar
30g of caster sugar

Beverages

160ml of blood orange juice
200ml of blood orange juice
5ml of Cointreau

Speciality Ingredients

30g of liquid glucose