Ingredients
- <ul> <li>BLOOD ORANGE JELLY</li> <li>3 leaves of gelatine</li> <li>6-8 blood oranges (you can also use ordinary oranges)</li> <li>CUSTARD</li> <li>500ml cream </li> <li>90g sugar</li> <li>6 egg yolks </li> <li>1 vanilla pod split in two lengthways</li> <li>CHOCOLATE MOUSSE</li> <li>200g chocolate</li> <li>100ml egg whites (approx 3 large eggs)</li> <li>60g sugar</li> <li>300ml cream</li> <li>WHITE CHOCOLATE, CORNFLAKE AND PISTACHIO NUT CRUNCH</li> <li>200g chocolate</li> <li>120g cornflakes, crushed slightly</li> <li>50g crushed pistachios </li> </ul>
For the blood orange jelly: Segment the blood oranges – removing all of the pith and membrane, retaining as much juice as possible, until you have 500ml of orange segments and juice all together. Soak the gelatine leaves in about 200ml cold water until soft.
Heat 150ml of juice from the blood orange mix in a small saucepan. Remove the gelatine leaves from the water and squeeze the cold water out by hand, before adding them into the saucepan and simmering at a high heat. Once heated through, add the mixture from the saucepan back into the rest of the blood orange mix. Divide the mix evenly into six glasses, and leave to set in the fridge for at least two to three hours.
For the chocolate mousse:
Gently melt the chocolate with 150ml of the cream (in a bowl over simmering water) and then take it off the heat. Whisk the remainder of the cream (150ml) into soft peaks. Add the whisked cream to the melted chocolate and cream. Whisk the egg whites with the sugar until you get soft peaks and fold it into the rest of the mixture. Rest in fridge for four to five hours until set.
For the custard:
Place all the ingredients together into a saucepan and cook slowly over a low heat. Check regularly – when it's ready it should coat the back of a spoon. Leave to cool (can be stored in the fridge until you are ready to assemble the dish). Remove the vanilla pod.
For the white chocolate, cornflake and pistachio nut crunch:
Melt white chocolate gently in a bain marie (or a bowl placed over simmering water), and mix in the crushed cornflakes and pistachios. Pour the mixture and roll it out between two sheets of greaseproof paper. Place in the fridge to set for two to three hours until set.
To assemble:
All the elements of this dish can be prepared the day or evening before, and assembled together before serving. Take the six glasses with the set jelly out of the fridge. Pour the custard evenly on top of the jelly in each glass. Quenelle or scoop the chocolate mousse into each glass. Finally, break up the crunch into little pieces and sprinkle on top and it's ready to serve.
