• Prep Time: 4 Hours
  • Cook Time: 1.5 Hours

Number of servings

Jaconde ingredients

  • 2 egg yolks
  • .25 cup whole eggs
  • 1 cup powdered sugar
  • 1 cup almond flour
  • 3 egg whites
  • 2.25 tablespoons granulated sugar
  • .25 cup pastry flour, sifted
  • 1.5 tablespoons butter, melted

Raspberry Ganache ingredients

  • .75 cup raspberry puree
  • .5 cup 31% white chocolate

Sunkist Blood Orange Curd ingredients

  • 1.5 cups Sunkist® Blood orange juice
  • 1 tablespoon condensed milk
  • 1.5 tablespoons granulated sugar
  • 1 egg yolk
  • 1 whole egg
  • 2.5 tablespoons butter
  • 1 teaspoon gelatin sheets, bloomed

Mascarpone Mousse ingredients

  • 1 cup mascarpone
  • 2 Sunkist® Blood oranges, zested
  • 3 egg yolks
  • 4.5 tablespoons granulated sugar
  • 2 teaspoons gelatin sheets, bloomed
  • .5 cup heavy cream, soft peak

Almond Nougatine ingredients

  • 1.5 tablespoons glucose syrup
  • 3.25 tablespoons butter
  • 5.5 tablespoons granulated sugar
  • .5 cup almond flour
  • .125 teaspoon sea salt

Blood Orange Zest Ice Cream ingredients

  • 1 vanilla bean
  • 2.5 cups whole milk
  • .75 cup heavy cream
  • .5 cup granulated sugar
  • 2 Sunkist® Blood oranges, zested
  • .333 cup atomized glucose
  • .5 cup dry milk powder
  • .25 teaspoon ice cream stabilizer
  • 2 egg yolks

To Assemble ingredients

  • 16 4”x 2” rectangles tempered Ruby chocolate plaques
  • 4 Sunkist® Blood oranges, segmented
  • toasted almonds, chopped, as needed



  1. In an electric mixer with whisk attachment, combine egg yolks, whole eggs, powdered sugar, and almond flour. Whisk until doubled in volume, set aside.
  2. In another bowl with the electric mixer, combine egg whites and granulated sugar. Whisk to medium peak.
  3. Fold together egg yolk mixture and egg white mixture. Fold in sifted pastry flour. Lastly, fold in melted butter.
  4. Bake in a silpat lined half sheet tray at 375 degrees F for 10-12 minutes or until top of jaconde is evenly medium brown. Allow to cool to room temp.

Raspberry Ganache


  1. In a small pot, heat raspberry puree. Once hot, remove from heat. Add white chocolate.
  2. Stir to combine until smooth. Using an offset spatula, spread onto jaconde surface evenly. Allow to set.
  3. Cut Jaconde in 4”x 2” rectangles.

Sunkist Blood Orange Curd


  1. In a pot, reduce blood orange juice to about 1/3 cup.
  2. In a heat safe bowl, place reduction, condensed milk, sugar, egg yolks, and whole egg.
  3. Whisk over a bain marie to cook. Bring mixture to 85 degrees F. Remove from heat.
  4. Add gelatin and butter. Whisk to combine. Chill over ice bath. Place in a pastry bag to assemble symphony.

Mascarpone Mousse


  1. In a small pot on low heat, combine mascarpone and zest.
  2. In a bowl combine egg yolks and sugar. Whisk to combine.
  3. Temper hot mascarpone into yolk mixture. Return mixture to pot. Cook until mixture coats the back of a spoon evenly and stays in place when running a finger through spoon. Remove from heat.
  4. Add bloomed gelatin. Mix to combine. Chill mixture over ice bath to 70 degrees F or room temperature. Fold in whipped cream.
  5. Allow mixture to set in the fridge for 4-6 hours. Place in a pastry bag to assemble symphony.

Almond Nougatine


  1. In a small pot, combine all ingredients. Bring to boil while stirring.
  2. Immediately, pour mixture onto a half sheet silpat. Place a half sheet parchment paper directly on top.
  3. Using a rolling pin, roll nougatine mixture to the size 1 inch shy of the silpat.
  4. Bake in a 300 degree F oven for 15-18 minutes or until evenly medium brown.
  5. While still warm, remove nougatine from silpat onto a parchment paper and cut nougatine in 4”x 2” rectangles.

Blood Orange Zest Ice Cream


  1. In a medium pot, combine vanilla seeds and pod, whole milk, heavy cream, sugar, and zest. Bring to scald.
  2. Add atomized glucose, milk powder, and ice cream stabilizer. Stir to combine. Temper hot mixture into egg yolks.
  3. Return yolk mixture to pot. Bring mixture to 85 degrees F. Chill mixture over ice bath.
  4. Allow to mature in fridge for minimum of 4 hours. Spin in ice cream batch freezer.

To Assemble


  1. Place jaconde on a plate.
  2. Pipe pearls of blood orange curd on jaconde.
  3. Top with an almond nougatine rectangle.
  4. Pipe mascarpone mousse on nougatine.
  5. Top with a ruby chocolate plaque. 
  6. Pipe again pearls of curd.
  7. Top with a nougatine rectangle.
  8. Pipe another layer of mascarpone mousse.
  9. Finish with a ruby chocolate plaque.
  10. Garnish plate with fresh segments. Place a small pile of chopped almonds next to segments.
  11. Scoop a portion of Blood Orange zest ice cream onto pile of almonds.