"Blood oranges are simmered whole until soft, perfuming your home as they do so, then they're sliced, skin and all, mixed with sugar and a fragrant cinnamon stick, and embellished with a shot of amaro. Squirrel the jars away for a grey morning, give a few to deserving friends, and be sure to keep at least one to make this elegant mocha marmalade mousse tart."
"For the topping 300g whipping cream 50g coffee beans 15g icing sugar A pinch of salt For the crust 230g digestive biscuits 15g cocoa powder, plus extra to finish, if you like 1 tbsp caster sugar, plus extra for rolling tsp espresso powder tsp salt 115g unsalted butter, melted For the mousse 170g whipping cream 175g dark chocolate, roughly chopped 1 whole egg and 1 egg yolk"
Whole-fruit blood orange marmalade is made by simmering whole blood oranges until soft, slicing them skin and all, then cooking with sugar, a cinnamon stick, and a shot of amaro. The marmalade can be jarred for later use or replaced with shop-bought thick-cut marmalade. The tart is no-bake and assembled in a 23cm springform tin with a cocoa digestive-biscuit crust. The mousse blends whipping cream, dark chocolate, an egg and egg yolk, salt, marmalade, and a tablespoon of amaro. The topping is cold-brew coffee cream made by infusing whipping cream with coffee beans overnight. Active prep is short but chilling requires about ten hours.
Read at www.theguardian.com
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