Ingredients

6 blood oranges segmented
Sugar to glaze

For the custard:
1800ml double cream
200ml milk
500g blood orange puree reduced by half
18 egg yolks
285g sugar

For the biscotti:
2 eggs
155g soft light brown sugar
125g self raising flour
90g plain flour
125g whole blanched almonds
¼ tsp ground cardamom

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Method

For the custard:

1. Whisk the yolks and sugar till light and fluffy. Bring the milk and cream to the boil, whisk in the sabayon then mix in the reduced blood orange puree, pass through a fine chinois.

2. Place the segments in the bottom of the brulee dishes and pour in the custard. Cook 90°C 35-40 minutes.

For the biscotti:

1. Cream the eggs and the soft brown sugar together, add the self raising and plain flours along with the cardamom.

2. Gently mix in the almonds and shape into an oblong about 8cm in width.

3. Cook at 160°C for 20-25 minutes. Cool. Cut the biscotti into slices about 4mm thick, lay onto baking sheet, turn the oven down to 135°C and dry out 5-6 minutes.