Two-coloured mousse with blood oranges and Florentines

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Soak 5 gelatine sheets separately in cold water. Squeeze 5 blood oranges, measure 300 ml juice. Mix with 150 g yoghurt and 75 g sugar. Squeeze 5 sheets of gelatine, dissolve and stir into the cream. Squeeze oranges, measure 300 ml juice. Mix with 150 g yoghurt and 75 g sugar.

2. 2

   Squeeze 5 sheets of gelatine, dissolve and stir into the cream. Chill for about 10 minutes until the creams start to gel. Whip the cream until stiff. Fold half of the cream into the two creams. Fill the cream alternately with a tablespoon into 4 moulds (each containing 150 ml). Chill for at least 2 hours. Squeeze 3 blood oranges. Bring to the boil in a saucepan with vanillin sugar. Mix the starch with a little water until smooth. Stir into the boiling liquid. Let simmer for about 1 minute while stirring.

3. 3

   Chill for at least 2 hours. Squeeze 3 blood oranges. Bring to the boil in a saucepan with vanillin sugar. Mix the starch with a little water until smooth. Stir into the boiling liquid. Let simmer for about 1 minute while stirring. Let it cool down. Roast the almonds in a pan without fat until golden brown. Let it cool down. Dip the ramekins briefly in hot water and turn out onto 4 plates. Serve the mousse with orange sauce, almonds, Florentines, orange fillets and orange wedges

4. 4

   Let it cool down. Roast the almonds in a pan without fat until golden brown. Let it cool down. Dip the ramekins briefly in hot water and turn out onto 4 plates. Serve the mousse with orange sauce, almonds, Florentines, orange fillets and orange wedges

Nutrition Facts

KCAL
500 kcal

CARBS
64 g

FATS
22 g

PROTEINS
11 g