Blood orange, espresso and brioche scone

Name: Blood orange, espresso and brioche scone
Ingredients: 250 g blood orange purée; 150 g blood orange purée; 210 g Whole egg; 50 g Sugar; 60 g Cocoa butter; 4 g Pectin; 285 g Butter; 150 g Sugar; 100 g Espresso; 400 g unsweetened cream; 25 g Gelatin mass; 1 units.items Clove; 27 g Gelatin mass; 80 g Espresso; 100 g Egg white; 200 g Sugar; 150 g java milk chocolate; 60 g Sugar; 300 g Blood orange; 200 g Whole egg; 10 g Salt; 50 g Milk; 20 g Yeast; 300 g Butter; 500 g Flour

This dessert is made by Kiki Suijkerbuijk, pastry chef and co-owner of Chatwick Coffee Roasters.

Ingredients

250gblood orange purée

210gWhole egg

60gCocoa butter

285gButter

150gSugar

27gGelatin mass

150gblood orange purée

50gSugar

4gPectin

1units.itemsClove

300gBlood orange

80gEspresso

100gEgg white

200gSugar

100gEspresso

400gunsweetened cream

25gGelatin mass

150gjava milk chocolate

60gSugar

200gWhole egg

10gSalt

50gMilk

20gYeast

300gButter

500gFlour

Preparation

Bring the blood orange and sugar to just below boiling.
Add the egg and heat the mixture to 82°C.
Add gelatin and cocoa butter and let cool to 35°C.
Then blend in the butter with an immersion blender and fill the molds.

Cook the blood orange in the purée together with the clove and half of the sugar. Let simmer for about 20 minutes.

Bring sugar and espresso to a boil to 121°C.
Whip the egg white and add to the sugar mixture when it reaches 118°C. Whip to a stiff foam.
Pipe small mounds onto an airflox mat and let dry in a cooling oven overnight.

Boil 1/3 of the cream and add gelatin.
Pour this over the chocolate and mix until homogeneous.
Then add the remaining cream and espresso and mix well.
Let set overnight, then lightly whip and fill the molds.

Knead everything except the butter into a dough on low speed, then knead in the butter to form a dough.
Then cool in the freezer for 30 minutes and preferably let rest overnight at 2 degrees.
Roll into balls and let rise.