BLOOD-ORANGE MOUSSE WITH CAM­PARI JELLY AND CARAMEL OR­ANGES

Country Living (UK) - - Food & Drink -

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.

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