BLOOD ORANGES MACERATED IN Sauternes
with Sauternes Jelly and Vietnamese Mint Sorbet

MACERATED BLOOD ORANGES

6 blood oranges

200 ml (7 fl oz) Sauternes

SAUTERNES JELLY

200 ml (7 fl oz) sauternes

100 ml (3½ fl oz) Stock Syrup

60 ml (2 fl oz) water

few drops lemon juice

3 x 5 g ( oz) gelatine leaves, softened in cold water

VIETNAMESE MINT SORBET

1 cup spearmint leaves

2 cups Vietnamese mint leaves

250 ml (8¾ fl oz) Stock Syrup

200 ml (7 fl oz) water

TO MACERATE THE ORANGES, peel them and use a very sharp knife to remove the pith. Cut out the segments and put them in a bowl. Squeeze the juice from the remaining pieces of orange into the bowl. Add the Sauternes and mix well. Cover tightly with cling film and refrigerate for at least 3 hours.

TO MAKE THE JELLY, mix the Sauternes, syrup and water together and add a squeeze of lemon juice. Squeeze the excess water from the gelatine and put it in a small saucepan with a few spoonfuls of the wine mixture. Heat gently until the gelatine has dissolved then tip it into the rest of the wine mixture and stir well. Strain through a chinois or fine sieve into a shallow straight-sided container. Cover and refrigerate for 3 hours or until set.

TO MAKE THE SORBET, blanch the mint leaves in rapidly boiling water for 40 seconds. Refresh in iced water then drain well and squeeze out any excess water. Put the leaves into a blender with the syrup and water and blitz for 3 minutes until you have a very smooth, bright green purée. Strain through a chinois or fine sieve then transfer to an ice cream machine and churn according to the manufacturer’s instructions.

TO SERVE, divide the macerated oranges between 6 chilled serving bowls and spoon over a generous amount of Sauternes. Dip the jelly container briefly in hot water to loosen. Cut into 1 cm (½ in) cubes and scatter among the orange segments. Use a dessertspoon to form small quenelles of sorbet and place one in the centre of each bowl. Serve immediately.

Serves 6