Mascarpone blood orange streusel

Mascarpone blood orange streusel

MASCARPONE MOUSSE

185g mascarpone

80g Philadelphia cream cheese

75g creme fraiche

50g castor sugar

1 vanilla pod

1 orange, zest and juice

1 lemon, zest and juice

60ml Cointreau

1.5 leaves bronze leaf gelatine

BLOOD ORANGE GEL

250g blood orange juice

5g agar agar

STREUSEL

130g plain flour

40g ground almonds

85g Demerara sugar

Pinch of salt

85g cold, unsalted butter

HONEYCOMB

25g honey

64g glucose

160g sugar

30g water

8g baking soda

MILK ICE-CREAM

333g whole milk

333g double cream

24g trimoline (sugar syrup)

24g honey

½ 375g tin condensed milk

½ blood orange, segmented and cut into small wedges

FOR THE MASCARPONE MOUSSE

Weigh together all the ingredients except the Cointreau and the gelatine. Place in the blender and begin blitzing. Slowly incorporate the Cointreau. Bloom the gelatine in 250ml cold water. When soft, melt in a dry pan over a low heat and add to the blender. Once smooth, strain into a container and leave to set in the fridge (it will need at least two hours).

FOR THE GEL

Bring the juice to the boil and whisk in the agar agar. Simmer for at least a minute then strain onto a flat layer of cling film on a flat work surface; smooth as thin as possible and allow to set (this will only take a few minutes). Cut a square big enough to cover the top of the cheesecake and carefully smooth the jelly over the top. With the remaining jelly, blitz in a small jug with a hand blender or a small attachment on the large blender until it becomes a shiny, smooth gel.

TO MAKE THE HONEYCOMB

Place the honey, sugar, glucose and water into a saucepan over a high heat. Allow it to very lightly caramelise then whisk in the baking soda and pour onto baking paper. Allow to set, then break into pieces.

FOR THE STREUSEL

Place all ingredients together in a blender and pulse until becomes a crumble. Mould into a block, cover with cling film and rest in the fridge for two hours. Preheat oven to 170C. Remove the streusel mix from the fridge and leave for 10 minutes. Roll, between two pieces of parchment paper, to ½ centimetre thick. Bake for 7-10 minutes until golden. While still warm, portion into rectangles the same thickness as the mascarpone mousse. Reserve all trim to crumble under the ice cream.

TO MAKE THE MILK ICE-CREAM

Whisk all ingredients together and churn in an ice-cream machine.

TO PLATE THE DESSERT

Place the portioned mascarpone mousse with the jelly on top, on the portioned streusel biscuit. Put in centre of the plate. Pipe some dots of the blood orange gel around the side and scatter the fresh orange segments around. Place some of the trimmings from the streusel in a small mound, place a quenelle of the milk ice-cream on top. Crumble the honeycomb around and serve.