Blood Orange Symphony
By Sally Camacho Mueller
- Prep Time: 4 Hours
- Cook Time: 1.5 Hours
Blood Orange Symphony
By Sally Camacho Mueller
Jaconde
Directions
- In an electric mixer with whisk attachment, combine egg yolks, whole eggs, powdered sugar, and almond flour. Whisk until doubled in volume, set aside.
- In another bowl with the electric mixer, combine egg whites and granulated sugar. Whisk to medium peak.
- Fold together egg yolk mixture and egg white mixture. Fold in sifted pastry flour. Lastly, fold in melted butter.
- 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
Directions
- In a small pot, heat raspberry puree. Once hot, remove from heat. Add white chocolate.
- Stir to combine until smooth. Using an offset spatula, spread onto jaconde surface evenly. Allow to set.
- Cut Jaconde in 4”x 2” rectangles.
Sunkist Blood Orange Curd
Directions
- In a pot, reduce blood orange juice to about 1/3 cup.
- In a heat safe bowl, place reduction, condensed milk, sugar, egg yolks, and whole egg.
- Whisk over a bain marie to cook. Bring mixture to 85 degrees F. Remove from heat.
- Add gelatin and butter. Whisk to combine. Chill over ice bath. Place in a pastry bag to assemble symphony.
Mascarpone Mousse
Directions
- In a small pot on low heat, combine mascarpone and zest.
- In a bowl combine egg yolks and sugar. Whisk to combine.
- 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.
- Add bloomed gelatin. Mix to combine. Chill mixture over ice bath to 70 degrees F or room temperature. Fold in whipped cream.
- Allow mixture to set in the fridge for 4-6 hours. Place in a pastry bag to assemble symphony.
Almond Nougatine
Directions
- In a small pot, combine all ingredients. Bring to boil while stirring.
- Immediately, pour mixture onto a half sheet silpat. Place a half sheet parchment paper directly on top.
- Using a rolling pin, roll nougatine mixture to the size 1 inch shy of the silpat.
- Bake in a 300 degree F oven for 15-18 minutes or until evenly medium brown.
- While still warm, remove nougatine from silpat onto a parchment paper and cut nougatine in 4”x 2” rectangles.
Blood Orange Zest Ice Cream
Directions
- In a medium pot, combine vanilla seeds and pod, whole milk, heavy cream, sugar, and zest. Bring to scald.
- Add atomized glucose, milk powder, and ice cream stabilizer. Stir to combine. Temper hot mixture into egg yolks.
- Return yolk mixture to pot. Bring mixture to 85 degrees F. Chill mixture over ice bath.
- Allow to mature in fridge for minimum of 4 hours. Spin in ice cream batch freezer.
To Assemble
Directions
- Place jaconde on a plate.
- Pipe pearls of blood orange curd on jaconde.
- Top with an almond nougatine rectangle.
- Pipe mascarpone mousse on nougatine.
- Top with a ruby chocolate plaque.
- Pipe again pearls of curd.
- Top with a nougatine rectangle.
- Pipe another layer of mascarpone mousse.
- Finish with a ruby chocolate plaque.
- Garnish plate with fresh segments. Place a small pile of chopped almonds next to segments.
- Scoop a portion of Blood Orange zest ice cream onto pile of almonds.
