- Blood Orange Sorbet
- 500g Sorbet Syrup
- 1000g Blood Orange Boiron
- 3g Citric Acid
- Sorbet Syrup
- 4.203kg Sugar
- 69g Sorbet Stab 2000
- 3.91kg Water
- 1.818kg Glucose Powder
- Blood Orange Gel
- 500g Sorbet Syrup
- 1000g Blood Orange Boiron
- 3g Citric Acid
- Sticky Blood Orange
- 250g Water
- 250g Sugar
- Sticky Blood Orange
- 250g Water
- 250g Sugar
Blood orange
Alex Claridge
15th April 2019
Blood orange
This blood orange mille-feuille combines layers of caramelised filo pastry with yogurt and miso crémeux and blood orange three ways. Served with a sorbet and topped with apple marigold cress and flowers.
Ingredients
Method
Sorbet Syrup
Take 10% Sugar, Mix With Stab, Everything Else in A Pan, Bring to 40c, Add Stab Mix, Bring To A Boil Then Simmer For 3 Mins.
Sticky Blood Orange
Bring to A Boil, Add Orange, Stir, Dehydrate.
White Chocolate Cremeux
6 Gelatine Leaves
620g D Cream
4 Vanilla Pods
880g White Chocolate
720g Thick Greek Yoghurt
240g Miso Paste
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