For the custard (crème anglaise)

• 500 ml whipped cream 36 % fat
• 500 ml milk
• 2 vanilla bean(s)
• 200 g egg yolk
• 100 g sugar

For the Gianduja Cremeux

• 500 g vanilla pudding (crème anglaise)
• 500 g gianduja

For the orange sorbet

• 10 Orange(s)
• 120 g sugar
• 40 g glucose

For the Guanaja chocolate mousse

• 500 g QimiQ Whip, chilled
• 500 g vanilla pudding (crème anglaise)
• 600 g Valrhona Guanaja 70% dark chocolate, melted

For the Muscovado & Èclat d'Or crumble

• 200 g butter
• 200 g muscovado sugar
• 200 g wheat flour, type 550
• 200 g almonds, ground
• 6 g lemon peel
• 75 g Eclat d`Or (crumbled wafers)

For the semi-candied orange peel

• 200 g orange peel, grated
• 100 g sugar
• 100 ml water

For dressing

• Orange sauce
• Blood orange(s), cut into wedges
• Milk chocolate, grated

1. For the custard: Steep the whipped cream, milk and scraped vanilla pods together for about 20 minutes.
2. Whisk the egg yolks with the sugar until smooth. Bring the whipped topping mixture to the boil, add the egg yolk and sugar mixture and pull off to a rose.
3. Strain the mixture through a sieve and refrigerate half of it.
4. For the Gianduja Cremeux: Spread the remaining hot custard over the gianduja and make an emulsion as for a ganache.
5. Mix with a hand mixer or in a Thermomix at a temperature of at least 35 °C (max. 45 °C) until a nice emulsion is formed, making sure that no air is incorporated.
6. For the orange sorbet: Fillet the oranges and fill a pacotizing beaker up to the mark. Squeeze the remaining orange fillets well and pour half of the juice into the pacotine beaker.
7. Heat the remaining orange juice and dissolve the sugar and glucose in it. Pour into the Pacojet cup and leave to cool. Freeze for 24 hours at - 22 °C.
8. For the Guanaja chocolate mousse: Whip the cold QimiQ Whip with a mixer until smooth. Add the cold vanilla pudding and whip until the desired volume is achieved. Fold in the melted chocolate.
9. Pour the chocolate mousse into silicone moulds and freeze.
10. For the Muscovado & Éclat d'Or crumble: Cut the cold butter into cubes and knead with the Muscovado sugar, flour, almonds and lemon zest using a dough hook.
11. Add Éclat d'Or, mix well and make sure that the dough does not break too much.
12. Bake in the oven at 150 °C, leaving the oven door slightly open until the crumble has a nice colour.
13. For the semi-candied orange peel: Soak the orange peel in cold water for approx. 2 hours. Drain and cut into julienne. Decolourise twice in cold water, drain and place in a pot.
14. Add the sugar and water to the orange zest and bring to the boil over a low heat. Reduce the heat and simmer until the water has evaporated, taking care not to caramelise. Remove the candied orange peel.
15. Pace the orange sorbet. The taste and consistency can be changed by pacotizing the sorbet a second time.
16. To serve: Put a drop of the orange sauce on the edge of the plate and spread it with a spoon. Place the chocolate mousse in the centre of the plate and spread the muscovado crumble next to it. Drizzle a few dots of the Gianduja Cremeux all around and place the orange sorbet on top. Finish with some semi-candied orange peel, blood orange wedges and milk chocolate shavings and serve.