Blood orange

Alex Claridge

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

  • 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

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