Blood orange carpaccio By Benoit Blin MCA

Carpigiani UK

Carpigiani UK

Standard Supplier 27th May 2015
Carpigiani UK

Carpigiani UK

Standard Supplier

Blood orange carpaccio By Benoit Blin MCA

Benoit Blin creates a Blood orange carpaccio in association with Carpigiani. This is a beautiful and simple dish which celebrates best of the blood orange season. Carpigiani’s Gelato University one to one courses are now available, book yours now!


  • For the carpaccio
  • 325g (6-7 blood oranges) segments
  • 25ml Campari
  • 3g 30g fructose sugar
  • 160ml blood orange juice
  • 5g gelatine leaf from fish, softened in cold water
  • and drained
  • For the blood orange sorbet
  • 200g blood orange segments from 4 oranges
  • 120ml blood orange juice squeezed from the oranges
  • 5ml Cointreau
  • 80ml blood orange juice
  • 20g caster sugar
  • 30g glucose powder
  • For the orange sherbet
  • 1 blood orange, zest finely grated
  • 30g caster sugar


Serves 10

For the carpaccio

Macerate the blood orange segments with the Campari, fructose and three quarters of the orange juice for about 20 minutes.

Dissolve the softened gelatine in the remaining orange juice (40ml), pour over the marinated orange segments and juice and stir to evenly disperse.

Refrigerate for 20-30 minutes until the mixture starts to set. Stir occasionally. Create a cylinder-shaped sous-vide bag by sealing a larger bag and divide into 7cm wide sections. Pour the mixture into and tightly tie the top with string soaked in water to seal as tightly as possible, to create a cylinder shape 4.5cm diameter. Freeze overnight.

With a very sharp knife or a ham slicer, slice the frozen cylinder into 2-3mm thick slices, 7 slices per portion. If the slices are not perfectly round, use a 4cm pastry cutter to neaten them. Place them on a tray lined with greaseproof paper in a rosace shape and reserve in the freezer.

For the blood orange sorbet

Mix the blood orange segments, orange juice and Cointreau in a bowl.

Bring a further 80ml blood orange juice to the boil. Whisk in the Sugar and glucose powder.

Allow to cool down. Transfer to the bowl of orange segments, orange juice and Cointreau. Using a hand blender, blitz for 2 minutes to a fine puree and churn.

For the orange sherbet

Mix the grated orange zest with the sugar. Leave to dry for

up to 2 hours. Store the sherbet in an airtight container until required.

To serve

Arrange the frozen rosace in the centre of the plate. Top with a quenelle of sorbet.

Finish by sprinkling the sherbet around.

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