Monday, 14 February 2011
Paul's still working away during the week, so I am flying solo tonight. I'm not much of a one for Valentine's Day but there is still a faintly wistful side to being too far from the one you love on a day when romantic love is being shouted from the rooftops. And that's entirely separate from the fact that being apart from my husband is not my favourite thing and I don't much like Monday anyway. So I made myself a nice dessert. Two portions, because that's how I cook: one for tonight, one for tomorrow night.
4 blood oranges
cava/prosecco/champagne (although really, if you use actual champagne for this you need your head read)
Grate the zest from one of the oranges and reserve. Cut all 4 into segments, cutting between the membranes to get tidy pieces, over a bowl to catch the juice. Divide the segments between 2 serving glasses (blood oranges vary wildly in bloodiness, so mix it up a bit to let both portions get a good colour).
Put the reserved juice in a measuring jug (holding back 1tsp), and add sparkling wine to add up to 150ml. Sprinkle a teaspoonful of gelatine over the liquid, and leave for 10 minutes to sponge. When the gelatine granules have swelled a bit, stand the jug of liquid in a bowl of hot water and stir for a bit until the gelatine has dissolved completely. Pour the jelly over the orange segments, and stick it in the fridge.
This should make quite a firm jelly, because I want a bit of texture to contrast with the soft mascarpone layer.
Add the sugar and cointreau to the grated orange zest, then beat in the mascarpone. Add the reserved teaspoon of orange juice and swirl through.
When the jelly is partially set (not long - about 10 minutes) dollop the pink-swirled mascarpone on top and chill for another couple of hours before serving.
Eat, with a long spoon and an episode of Firefly. If the dessert doesn't work, Nathan Fillion will cure what ails you.