Blood Orange Entremets

Ingredients

• Blood orange juice200g
• Blood orange zest2 oranges
• Eggs3
• Egg yolks3
• Sugar180g
• Butter170g
• Gelatin sheets7g
• White chocolate200g
• Heavy cream400g
• Whole milk120g
• Vanilla bean1
• Almond flour90g
• All-purpose flour30g
• Powdered sugar80g
• Egg whites100g
• Cocoa butter30g
• Orange food coloring (oil-based)as needed
• Mirror glaze gelatin10g
• Glucose syrup100g
• Condensed milk80g

Method

1. 1.Bloom 3g gelatin in ice water. Whisk blood orange juice, eggs, yolks, and 100g sugar over a bain-marie until thick. Off heat, stir in bloomed gelatin and 70g butter. Chill the curd completely.
2. 2.Whip 100g cream to soft peaks. Fold into the chilled blood orange curd. Pour into a 16cm hemisphere mold and freeze solid, at least 4 hours.
3. 3.Make the joconde (almond sponge): whisk almond flour, powdered sugar, and 2 whole eggs until pale. Whip 100g egg whites with 30g sugar to stiff peaks and fold in with 30g flour. Spread thin on a lined sheet pan.
4. 4.Bake sponge at 200°C for 8–10 minutes until golden. Cool and cut a 18cm disc.
5. 5.Bloom 4g gelatin. Warm milk with vanilla seeds. Pour over chopped white chocolate, stir smooth, then add gelatin. Cool to 30°C.
6. 6.Whip 300g cream to soft peaks. Fold into the white chocolate mixture to make a mousse.
7. 7.Line an 18cm dome mold with white chocolate mousse. Unmold the frozen blood orange insert and press into the center. Cover with more mousse, place the sponge disc on top, and press flush. Freeze overnight.
8. 8.Bloom 10g gelatin. Heat 100g glucose, 80g sugar, and 80ml water to 103°C. Add condensed milk and bloomed gelatin, then pour over 200g chopped white chocolate. Blend smooth. Tint with orange coloring. Cool to 30°C.
9. 9.Unmold the frozen entremets onto a wire rack. Pour the glaze over in one smooth pass. Let set 10 seconds, then clean the base with a palette knife.
10. 10.Transfer to a serving plate. Garnish with blood orange segments and a curl of zest. Thaw in the fridge 4–6 hours before serving.