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Textures of Blood Orange Served with Blood Orange Jelly, Blood Orange Curd Sponge, Blood Orange Sorbet and Blood Orange Crisps

 

To make the Blood Orange Curd for the Sponge:

• zest of 6 blood oranges
• 10 tbsp blood orange juice
• 8 tbsp lemon juice
• 200g caster sugar
• 2 large eggs
• 6 large egg yolks
• 160g unsalted butter
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Place the orange zest in a bowl with the orange and lemon juice.  Beat in the sugar, egg and egg yolks.  Place in a heavy-bottomed pan over a moderate heat, adding butter gradually and stirring constantly until thick.  Do not allow the mixture to boil or the egg will scramble.

 

Pour into a ceramic bowl and cover with cling film.  Pierce a few times so that steam can escape.  Cool and refrigerate until cold

 

To make the Blood Orange Curd Sponge:

• 50g butter
• 50g sugar
• 1 egg
• 100g self-raising flour
• ½ tsp baking powder

 

Heat the oven to 180℃/gas 4.  Lightly grease 4 mini pudding basins.  Thin the curd with 1 tbsp water and divide between the basins.

 

Put the basins in a roasting tin.  Boil a kettle.  Cream the butter and caster sugar together until fluffy then gradually beat in the egg, followed by the flour and baking powder.  Add 2 tbsp warm water to give a pourable batter.

 

Divide batter between the basins.  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 the sponge has risen and cooked through.

 

For the Blood Orange Jelly:

• 3 leaves gelatine
• 450ml blood orange juice
• 75ml sugar syrup (boil together equal portions of sugar and water until it thickens to form a syrup)
• 1 tbsp Campari
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Place the gelatine in a bowl of cold water and soak until the gelatine has turned spongy.  In a bowl, combine the orange juice and sugar syrup, 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 and pass through a sieve.  Divide between moulds.

 

To make the Blood Orange Sorbet:

• 300g caster sugar
• 900ml blood orange juice
• zest of 2 blood oranges
• squeeze of 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 and zest.  Add lemon juice 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.

 

 

Blood Orange Crisps:

Pre-heat the oven to its lowest setting.  Finely slice a blood orange, place the slices on a baking tray and dry in a low oven overnight.