Chocolate mousse with blood red orange and a biscuit crumb.

Serves 6-8

Ingredients:

Mousse:

225g good quality dark chocolate

3 large eggs (separated)

1 tbsp sugar

150g double cream

zest of a blood red orange

Orange fluid gel:

200ml blood orange juice (1-2 oranges)

3g agar agar

Biscuit crumb:

100g unsalted butter

60g golden caster sugar

125g self raising flour

25g ground hazelnut

1 tsp vanilla bean paste

zest of a blood orange

Fresh blood orange segments

Method:

Mousse:

1. Melt the chocolate in a Bain Marie (a bowl over simmering water).

2. Once the chocolate is melted whisk in the egg yolks, orange zest and sugar and set aside.

3. Whisk the egg whites to stiff peaks and gently fold into the chocolate mixture.

4. Whisk the double cream to soft peaks and then carefully fold into the chocolate mixture.

5. Put the mixture into a piping bag and chill for at least an hour.

Fluid gel:

1. heat the orange juice in a small pan until it boils.

2. Whisk in the agar agar and heat for a few minutes.

3. Pour into a bowl and leave for 1-2 hours to set firm.

4. Once set blitz in a blender until smooth and then pour into a piping bag. (you can add a splash of juice if needed)

Biscuit crumb:

1. Preheat the oven to 180 degrees celsius (fan) and line a baking tray.

2. Mix together the butter and sugar until combined.

3. Add the egg, vanilla and orange zest.

4. Combine with the hazelnut and flour to form a dough.

5. Roll out the dough to 1 cm thick and then cut into similar sized pieces. Place onto the lined tray and bake for 12-15 mins.

6. Leave the biscuits to cool on a wire rack, once cool using a rolling pin break the biscuits into crumb.

Plate the elements as shown in the picture above or get creative. If you want to make the orange crisps, place thin slices of orange onto a flat lined tray and bake in the oven at 120 degrees for 30-45 mins until crisp and dry.