{"id":2194,"date":"2026-05-07T12:55:50","date_gmt":"2026-05-07T12:55:50","guid":{"rendered":"https:\/\/www.safradelmontsec.com\/?p=2194"},"modified":"2026-05-07T12:56:22","modified_gmt":"2026-05-07T12:56:22","slug":"blood-orange-filled-with-whipped-cream-of-saffron-with-passion-fruit-sorbet","status":"publish","type":"post","link":"https:\/\/www.safradelmontsec.com\/en\/blood-orange-filled-with-whipped-cream-of-saffron-with-passion-fruit-sorbet\/","title":{"rendered":"Blood Orange Filled with Whipped Cream of Saffron with Passion Fruit Sorbet"},"content":{"rendered":"\t\t
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Blood Orange Filled with Whipped Cream of Saffron with Passion Fruit Sorbet <\/h1>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Crystallised blood orange<\/p>

Ingredients:<\/strong><\/p>

5 kg Blood orange<\/p>

5 l. TPT (equal amounts of water and sugar)<\/p>

Procedure<\/strong><\/p>

  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.<\/li>
  2. Repeat the process 6 times.\u00a0<\/li>
  3. If necessary change the scalding water since it is now bitter.<\/li>
  4. Leave to cool and cut in half.<\/li>
  5. Place 8 halves in large bags with the same amount of TPT.<\/li>
  6. Place 3 bags in the vacuum machine and do 3 cycles without sealing with the improvement time of 20 seconds.<\/li>
  7. Wrap and cook at 65 \u00baC for 2 h.<\/li>
  8. Keep in the cold room.<\/li><\/ol>

    \u00a0<\/p>

    Orange and saffron sauce<\/p>

    Ingredients:<\/strong><\/p>

    1100 ml orange juice<\/p>

    4 u orange peel<\/p>

    300 g glucose<\/p>

    35 threads of saffron\u00a0Safr\u00e0 del Montsec<\/em><\/p>

    12 g gelatine<\/p>

    Procedure<\/strong><\/p>

    Boil everything. Leave to set and grind.<\/p>

    \u00a0<\/p>

    Microwave sponge cake<\/p>

    Ingredients:<\/strong><\/p>

    720 g pasteurised egg white<\/p>

    480 g pasteurised egg yolk<\/p>

    364 g almond flour<\/p>

    300 g sugar<\/p>

    Procedure<\/strong><\/p>

    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.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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    Whipped cream of saffron<\/p>

    Ingredients:<\/strong><\/p>

    3 l. cream<\/p>

    35 threads of saffron\u00a0Safr\u00e0 del Montsec<\/em>\u00a0toasted<\/p>

    15 laminas of soaked gelatine<\/p>

    300 g sugar<\/p>

    525 g egg yolk<\/p>

    Procedure<\/strong><\/p>

    1. Infuse the saffron in the cream.<\/li>
    2. Whiten the yolks with sugar and make custard.<\/li>
    3. Add the gelatine, sieve and leave to set for 1 day.<\/li>
    4. Whip and decorate with piping bag nozzle.<\/li><\/ol>

      \u00a0<\/p>

      Crispy blood orange<\/p>

      Ingredients:<\/strong><\/p>

      1 orange<\/p>

      100 g syrup<\/p>

      Procedure<\/strong><\/p>

      Cut thin slices of orange with the slicing machine and scald in syrup.<\/p>

      Dry in a dryer for 24 h at 40 \u00baC<\/p>

      \u00a0<\/p>

      PLATING<\/p>

      Ingredients:<\/strong><\/p>

      1 blood orange<\/p>

      3 spoons cream of saffron<\/p>

      1 spoons of microwave sponge cake<\/p>

      1 spoon of orange and saffron sauce<\/p>

      1 scoop of passion fruit sorbet<\/p>

      Procedure<\/strong><\/p>

      Empty the pulp of half a blood orange to keep the peel. Use the other half of the orange to cut into slices and decorate the dessert.<\/p>

      Fill the half orange with the saffron cream as if it was a tropical orange.<\/p>

      Decorate with the microwave sponge cake, sauce, orange and crispy orange.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

      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 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. […]<\/p>\n","protected":false},"author":1,"featured_media":1929,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[59],"tags":[],"class_list":["post-2194","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"_links":{"self":[{"href":"https:\/\/www.safradelmontsec.com\/en\/wp-json\/wp\/v2\/posts\/2194","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.safradelmontsec.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.safradelmontsec.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.safradelmontsec.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.safradelmontsec.com\/en\/wp-json\/wp\/v2\/comments?post=2194"}],"version-history":[{"count":4,"href":"https:\/\/www.safradelmontsec.com\/en\/wp-json\/wp\/v2\/posts\/2194\/revisions"}],"predecessor-version":[{"id":2198,"href":"https:\/\/www.safradelmontsec.com\/en\/wp-json\/wp\/v2\/posts\/2194\/revisions\/2198"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.safradelmontsec.com\/en\/wp-json\/wp\/v2\/media\/1929"}],"wp:attachment":[{"href":"https:\/\/www.safradelmontsec.com\/en\/wp-json\/wp\/v2\/media?parent=2194"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.safradelmontsec.com\/en\/wp-json\/wp\/v2\/categories?post=2194"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.safradelmontsec.com\/en\/wp-json\/wp\/v2\/tags?post=2194"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}