Goat’s Curd and Blood Orange Cream from Fire: A World of Flavour by Christine Manfield

Ingredients

• 6 large strawberries, sliced
• 50 g plain digestive or granita biscuits
• 40 g unsalted butter
• 50 g amaretti biscuits
• 1 orange or tangelo, peeled and segmented
• 1 blood orange, peeled and segmented
• 4 tablespoons Blood Orange Curd (see Essentials)
• 20 ml orange blossom water
• 200 g fresh goat’s curd
• 3 g gelatine leaves, softened in cold water
• 1 teaspoon blanched and minced blood orange zest
• 150 g thick plain yoghurt
• 200 ml thick (45%) cream
• 60 g castor sugar
• 40 ml fresh blood orange juice, strained