Blood Orange Filled with Whipped Cream of Saffron with Passion Fruit Sorbet

Crystallised blood orange

Ingredients:

5 kg Blood orange

5 l. TPT (equal amounts of water and sugar)

Procedure

1. Scald the oranges in abundant water with 1% salt (10 g per litre) for 3 min. and cool in water and ice for 3 minutes.
2. Repeat the process 6 times. 
3. If necessary change the scalding water since it is now bitter.
4. Leave to cool and cut in half.
5. Place 8 halves in large bags with the same amount of TPT.
6. Place 3 bags in the vacuum machine and do 3 cycles without sealing with the improvement time of 20 seconds.
7. Wrap and cook at 65 ºC for 2 h.
8. Keep in the cold room.

 

Orange and saffron sauce

Ingredients:

1100 ml orange juice

4 u orange peel

300 g glucose

35 threads of saffron Safrà del Montsec

12 g gelatine

Procedure

Boil everything. Leave to set and grind.

 

Microwave sponge cake

Ingredients:

720 g pasteurised egg white

480 g pasteurised egg yolk

364 g almond flour

300 g sugar

Procedure

Grind everything in a blender and pass through a fine sieve. Place in olive pots of approx. 700 g. Freeze. Syphon with 4 loads and leave to rest a few hours. Pour 100 g of the contents of the syphon on a tray of 10 x 20 cm and cook in the microwave for approximately one minute. Leave to rest face down until it cools to avoid the sponge cake from sinking.