1 blood orange, segmented and zest julienned
100ml/3½fl oz caramel sauce
225g/8oz caster sugar
50²µ/1¾´Ç³ú caster sugar
250g/9oz caster sugar
1 tsp cornflour
10 toffee dates, chopped
100²µ/3½´Ç³ú pecan nuts
1 tbsp vanilla sea salt flakes (optional)
½ tsp vanilla extract
½ tsp white wine vinegar
100²µ/3½´Ç³ú dark chocolate, melted
250ml/9fl oz double cream
250g/9oz double cream
4 free-range egg whites
250g/9oz mascarpone cream