BLOOD-ORANGE MOUSSE WITH CAMPARI JELLY AND CARAMEL ORANGES
Preparation 35 minutes, plus chilling Cooking 15 minutes Serves 8 Blood (or blush) oranges are in season from December until March, but if you can’t find them, cartons of the juice are available in supermarkets.
27g sheet gelatine 750ml blood orange juice (about 10-15 oranges) 160g caster sugar 50ml Campari 4 room-temperature medium eggs, separated 300ml double cream
FOR THE CARAMEL ORANGES
125g caster sugar 100ml water 2 blood oranges, peeled and segmented
1 First make the jelly. Soak 19g gelatine in cold water for 5 minutes. Remove the gelatine and squeeze out excess water. Heat 600ml juice and 50g sugar in a medium pan until just steaming hot and the sugar is dissolved. Remove from the heat, add the gelatine and leave to melt, stirring to dissolve. Add the Campari. 2 Put eight 200ml-250ml glasses or bowls on a tray. Divide the jelly between the glasses. Leave to cool, then chill until set. 3 Once set, make the mousse. Soak the remaining gelatine as before. Heat the rest of the juice in a small pan until just hot. Take off the heat and add the gelatine. Leave to melt for a few moments, then stir in to dissolve. 4 Whisk the egg yolks and remaining sugar together for 5 minutes until thick and doubled in volume. 5 Gradually whisk in the orange juice and gelatine. In another bowl, whisk the cream until it just holds its shape. Fold into the eggs. In a clean bowl, whisk the egg whites until stiff. Using a large metal spoon, fold a spoonful of the whites into the egg-yolk mixture to loosen it, then gently fold in the remainder. 6 Divide the mousse between the glasses, placing it on top of the jelly, and return to the fridge until set. This can be prepared up to 24 hours before serving. 7 For the caramel oranges, put the sugar in a small pan and heat to dissolve until it turns liquid. Turn up the heat slightly and cook until golden brown. Add 150ml cold water at arm’s length and simmer briefly until syrupy. Place the fruit in a bowl and pour over the caramel. Cover and leave to stand overnight in a cool place, but not the fridge. 8 To serve, remove the puddings from the fridge 20 minutes beforehand. Garnish with the orange segments and a drizzle of the caramel sauce just before bringing to the table.