Blood orange mousse with blood orange sorbet

Method

1. For the mousse: pour the blood orange juice into a saucepan. Bring to the boil and reduce by half (you need about 220ml of reduced juice left).

2. Once the juice has reduced, take the gelatine from the water and squeeze any moisture out. Add this to the reduced hot orange juice, stir to dissolve and leave to cool.

3. While the juice is cooling, whisk the eggs and egg yolk in a warmed bowl at high speed until the volume has doubled.

4. Add the sugar to the eggs, a little at a time, whisking well. Add the egg mixture to the cooled orange juice and gelatine and combine. Whisk the cream into soft peaks and fold into the orange mixture.

5. Pour the mousse into ramekins and place in the fridge for an hour to firm up.

6. For the sorbet: bring the water and sugar to the boil in a saucepan. Once the sugar has dissolved, simmer for 5 minutes to produce a stock syrup.

7. Remove from the heat and allow to cool, then add the orange juice and the lemon juice. Chill the mixture, then churn in an ice cream machine or place in the freezer, stirring the sorbet by hand every half-hour for the first two hours to prevent crystallisation. Store in the freezer.

8. To serve, remove the sorbet from the freezer about 20 minutes before serving to allow it to soften. Serve the mousse with the blood orange sorbet alongside.