Mascarpone Mousse | Blood Orange Compote | Crumble

Ingredients:

Mascarpone Mousse:

1 ⅔ cup of mascarpone

¾ cup of cream cheese, Philadelphia 

⅔ cup of crème fraîche

 ½ cup of caster sugar

 1 vanilla pod, seeds scraped 

2 oranges, juice and zest 

2 lemons, juice and zest 

¼ cup of Grand Marnier

 3 gelatin leaves

Orange Jelly:

1 cup of fresh orange juice, blood orange if in season

1 ½ tsp. of agar agar

Blood Orange Compote:

4 medium blood oranges

1 tbsp. granulated sugar

1 tbsp. honey

1 tbsp. orange liqueur, such as Grand Marnier

¼ tsp. ground cinnamon

½ tsp. vanilla

Dash of ground cloves

Crumble:

1 cup all-purpose flour

½ teaspoon baking powder

½ teaspoon salt

½ cup unsalted butter, softened

¾ cup packed light brown sugar

1 tsp. vanilla extract

Directions:

For the Mascarpone Mousse:

Add all of the ingredients (except the Grand Marnier and gelatin) to a food processor and start blending. Slowly add the Grand Marnier until incorporated.
Bloom the gelatin in cold water, then add to a dry pan and melt over a low heat. Add to the blender and blitz to incorporate.
Once the mascarpone mixture is smooth, pass through a sieve into a tray (16 x 24 x ¾ in) and leave to set in the fridge for at least 2 hours.

For the Orange Jelly:

Bring the orange juice to the boil and whisk in the agar agar. Allow to simmer for at least 1 minute, then pass through a sieve onto a layer of cling film laid out flat on a work surface, making sure there are no wrinkles in the cling film.
Spread out the jelly to creates as smooth and as thin a layer as possible - it needs to be larger than the tray used for the mascarpone mousse. Allow to set - this should only take a couple of minutes as agar fully sets at 100°F.
Add the layer of jelly to the top of the set cheesecake mix, trim off any excess and reserve. Portion into rectangles approximately 1 ½ in x 4 in and refrigerate until ready to serve.

For the Blood Orange Compote:

Slice the peels off the blood oranges. Then carefully slip the knife down the side of each section, right along the membranes. You want pieces of orange with no membranes on them. Transfer the orange slices to a bowl and pour the collected juice into a measuring cup. Then, take the discarded membranes of the oranges and squeeze them into the measuring cup. Once you have all the juice, add water to fill to the ¾ cup measure.
In a medium pot or saucier, bring the juice and water, sugar, honey, orange liqueur, cinnamon, and cloves to a boil over high heat. Lower the heat to medium-low and let simmer for 9-10 minutes, or until thick and syrupy. Remove the pan from the heat and add the vanilla. Let cool.
Once the syrup has cooled, add in the orange sections.
Preheat oven to 350 degree

For the Crumble:

Add all of the ingredients to a food processor and pulse to achieve a breadcrumb-like texture. Press the mixture together to form a block and leave to rest in the fridge for approximately 2 hours.
Once rested, remove from the fridge put on a non-stick tray and bake for 30 min crumbling half way through until golden brown and crumbly.
To serve, carefully place the mascarpone portions onto the blood orange compote and arrange onto plates. Add the crumble to both sides of the mouse and serve.

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