Vanilla mascarpone cream with poached blood oranges

Method

1. Line 4 shallow 6cm individual moulds with wet muslin. Chill the bowl and blade of a food processor.

2. Place the mascarpone, cream cheese, caster sugar, lime zest and vanilla seeds into the food processor. Add the seeds from the vanilla pod and whiz to a smooth paste.

3. Add the cream and yogurt and blend again to incorporate.

4. Spoon the mixture into the moulds and leave in the fridge for 6-8 hours, until set.

5. Place the orange segments into a saucepan with the vanilla pod, water and sugar and heat until the sugar has dissolved.

6. To serve, arrange the oranges in the centre of 4 dessert plates. Turn out the cream on top of the oranges. Garnish with a little shredded orange zest and a sprig of mint, and serve with a drizzle of raspberry coulis.

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Ingredients

For the cream

150g Mascarpone
100g cream cheese
125g caster sugar
1 lime, grated zest and juice
1 vanilla pod, split
250ml double cream
125g plain yogurt

For the oranges

3 blood oranges, segmented
50ml water
1 tbsp Sugar

To decorate

1 orange, shredded zest only
sprig Mint
raspberry coulis, to serve

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