Guanaja | Gianduja | 4 x Orange from Wolfgang Kiessling

Preparation

1. For the basic custard: infuse the cream and milk with the scrapes vanilla pods for about 20 minutes.
2. Mix the egg yolk with the sugar. Bring the cream mixture to the boil. Whisk the egg yolk mixture into the cream mixture over a bain-marie (warm water bath) until it thickens slightly, enough to coat the back of a spoon.
3. Strain through a wire chinois and allow to chill half of the mixture.
4. For the gianduja cremeux: pour the remaining hot basic custard over the melted "Gianduja-style" and make an emulsion as for a ganache.
5. Mix with a hand-held mixer or use the Thermomix to perfekt the emulsion, taking care not to incorporate any air into the mixture and working at a temperature above 35 °C (max. 45 °C).
6. Für das Orangensorbet: fillet the oranges and fill up to the mark of the pacojet container. Squeeze the remaining flesh well and fill half of the juice into pacojet beaker.
7. Pour a share of the juice in a saucepan, heat it and dissolve the sugar and glucose in it. Pour back into the pacojet container and let cool. Freeze to minus 22 °C for approx. 24 hours.
8. For the guanaja chocolate mousse: whisk the chilled QimiQ Whip using the whisk attachment of the kitchen machine until completely smooth. Add the cold basic custard and continue whisking until the full volume has been achieved. Fold in te melted chocolate.
9. Pipe the guanaja mousse into suitable silicon molds and freeze.
10. For the muscovado & Éclat d'Or crumbles: cut the cold butter into small cubes. Mix using the paddle attachment of the kitchen machine along with the muscovado sugar, flour, powdered almonds and lime zest.
11. Add in the Éclat d'Or and mix briefly, but do not let the dough break up too much.
12. Bake at 300 °F with the oven door slightly ajar to ensure an amber colouration.
13. For the semi-candied orange zest: soak the orange peel in cold water for 2 hours. Drain them and slice them into julienne. Bleach them in cold water twice. Drain them and place into a saucepan.
14. Add the sugar and water and bring to the boil over a very gentle heat. Lower the heat and cook until the water is evaporated taking care that the sugar does not turn into caramel. Remove the candied zest.
15. Pacotize the container. The flavour and texture will improve if you pacotize your sorbet twice.
16. Assembling & finishing: squeeze a drop of the orange sauce on the edge of the plate. Draw it with the back of a spoon in a divided teardrop across the plate. Place the chocolate mousse slightly revoked of the centre on the plate; pour a few muscovado crumbels alongside. Pipe a few dots of the gianduja cremeux around and pour a neat quenelle of the orange sorbet on the plate. Finish your creation with some julienne of the semi-candied orange peel and the blood orange segements.