Blood orange cheesecake cream with almond and white chocolate crumble, candied orange
Candied Orange
2 blood oranges
100g sugar
50ml water
Pare the oranges with a vegetable peeler. Remove pith and cut into strips. Zest the remaining orange peel and set aside. Cook 50g of the sugar and water until the sugar has dissolved. Place the orange strips in water and bring to the boil. Drain and repeat. Add to the syrup and cook for a minute. Remove with a fork and toss in the remaining sugar. Place on parchment paper to dry out. Keep the syrup for the cheesecake cream.
Store in an airtight container.
Peel the pith from the oranges and separate into segments.
Blood orange cheesecake cream
400g full fat cream cheese
Zest from above
Syrup from above
150ml double cream
250g mascarpone
2 tablespoons icing sugar
Whisk the cream cheese with the sugar with an electric beater for 5 minutes. Whisk in the cream and mascarpone until it comes together.
Fold in the juice from the orange segments, the syrup and the zest.
Chill.
Almond and white chocolate crumble
50g white chocolate, chopped
60g flaked almonds
Melt the chocolate in a heat proof bowl over hot water. Fold in the almonds and mix well. Transfer to a baking tray lined with parchment and place in a 160oc oven for about 15 minutes or until golden. Cool and break apart.
Pipe the cheesecake cream into glasses. Top with orange segments, some crumble and some of the candied orange.
