Dolce

Ingredients (4 people) 

30 g loose Viva Sara blood orange tea // 1 cinnamon stick // 350 g jam sugar // 2 tsp grated orange zest // 2 gelatine leaves // 400 ml whipping cream // juice of 2 lemons // 60 g sugar

Preparation

Put the tea and cinnamon sticks in a pan. Add 400 ml boiling water and leave to steep for 30 minutes. Add sugar and orange zest and orange juice. Bring to the boil while stirring and let it boil for 4 minutes. Add the soaked gelatine. Cut the blood orange in segments and serve on top of the jelly. Squirt the lemon cream on top of the jelly. Add the sugar to the cream and bring to the boil. Lower the heat and let it boil for 1 minute. Leave to cool. Add the lemon juice. It will thicken. Serve in nice glasses or pretty dishes. Cover with foil. Put it in the fridge to set for at least 5 hours. Replacing the lemon with lime is also a very tasty alternative.
Serve as topping Diddes dentelles dessert.

Recipes: Sander-Jan Beirens
Pictures: Jan Agten