Blood Orange Symphony

Jaconde

Directions

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

Directions

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

Directions

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

Directions

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

Directions

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

Directions

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

Directions

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.