Textures of BloodOrangeServed with Blood Orange Jelly, Blood Orange Curd Sponge, Blood Orange Sorbet, BloodOrangeCrisps

Kevin Kindland

Kevin Kindland

1st February 2014

Textures of BloodOrangeServed with Blood Orange Jelly, Blood Orange Curd Sponge, Blood Orange Sorbet, BloodOrangeCrisps

First make the Blood Orange Curd for the Blood Orange Curd Sponge
 
BloodOrangeCurd
10tbsp Blood ...

Ingredients

  • Textures of BloodOrangeServed with Blood Orange Jelly, Blood Orange Curd Sponge, Blood Orange Sorbet, BloodOrangeCrisps

Method

First make the Blood Orange Curd for the Blood Orange Curd Sponge
BloodOrangeCurd
10tbsp Blood oranges
Zest of 6 Blood oranges
8 tbsp lemon juice
200g caster sugar
2 large Egg
6 large egg yolk
160g unsalted Butter
Grate the zest from 6 of the oranges and place it in a bowl with the orange juice and the lemon juice.
Beat in the sugar, egg and egg yolk. Place in a heavy-bottomed pan over a moderate heat, adding butter little by little and stirring constantly, until thick. Do not allow the mixture to boil or the egg will simply scramble.
Pour into a ceramic bowl and cover with cling film. Pierce a few times so that steam escapes but a skin does not form on the surface. Cool and then refrigerate until cold
BloodOrangeCured Sponge
50g Butter
50g Sugar
1 egg
100g S R Flour
½ tsp baking Powder
Heat the oven to 180C/fan 160C/gas 4. Lightly grease 4 mini pudding basins. Thin the curd with 1 tbsp and divide between the basins.
Put the basins in a roasting tin. Put the kettle on to boil.
Cream the butter and caster sugar together until fluffy then gradually beat in the egg, followed by the flour and baking powder. Add t 2 tbsp warm water to give a pourable batter.
Divide between the basins, then pour boiling water into the roasting tin to come halfway up the basins. Cover the tin with a tent of foil and bake for 20-25 minutes until risen and cooked through.
Blood orange jelly
3 leaves gelatine
450ml blood orange juice
75ml sugar syrup (made by boiling together equal portions of sugar and water until it thickens to form a syrup)
1 tbsp Campari
Place the gelatine in a bowl of cold water and leave it to soak until the gelatine has turned spongy.
In a bowl, combine the orange juice and sugar syrup together, then add the Campari. Pour a little of the mixture into a small saucepan and heat gently. Once hot, stir in the gelatine until it has dissolved, then remove from the heat. Stir the gelatine mixture into the remaining juice in the bowl, then pass through a sieve. Dived in to moulds
Blood orange sorbet
300g caster sugar
900ml blood orange juice
2 blood orange, zest only
squeeze of 1 lemon
Place the sugar in a small saucepan over a low heat until the sugar has dissolved. Simmer for a couple of minutes until a thin syrup has formed. Allow to cool.
Add the syrup to the orange juice along with the zest and a squeeze of lemon, to taste. 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.
BloodOrangeCrisps
Pre heat the oven to it lowest setting finely slice the a Blood Orange place on a baking and dry in a low oven over night