Blood orange mousse with blood orange sorbet
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.
Ingredients
Blood orange mousse
- 6 blood oranges , juiced
- 3 eggs
- 2 egg yolks
- 50g of caster sugar
- 250ml of double cream
- 4 sheets of gelatine
Blood orange sorbet
- 275ml of water
- 175g of caster sugar
- 6 blood oranges , juiced
- 1 lemon , juiced
Equipment
- Ice cream maker
- 6 ramekins
Method
1
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
2
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
- 1 lemon
3
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
4
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
6
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
7
Remove the sorbet from the freezer about 20 minutes before serving to allow it to soften
8
To plate serve the mousse with the blood orange sorbet alongside
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Blood orange mousse with blood orange sorbet
