Dorset’s only Michelin starred chef, Russell Brown from Sienna in Dorchester, shares a delicious dessert recipe

We can all do with something to brighten up the early part of the year and at least in the kitchen there are two ingredients that really hit the spot.

Forced Yorkshire rhubarb and blood oranges certainly bring a splash of colour and flavours that pack a punch. The other real beauty of these two ingredients is their versatility in both sweet and savoury guises.

The rhubarb can be used for classics such as crumbles, makes a brilliant trifle or can be used with oily fish or rich meats and game.

Blood oranges again work right through a menu, perhaps a salad of blood orange, chicory and salted almonds to start, a more aromatic take on duck with orange sauce and to end with a blood orange polenta cake?

Blood orange season will continue until May. There are three main varieties of blood orange, Moro, Tarocco and Sanguinello – all of which have slightly different characteristics and seasons.

The pigment anthocyanin is responsible for the colour and is an antioxidant. Classic citrus flavours are complemented with distinctive raspberry notes.

 

 

A blood orange or rhubarb compote works so well with a creamy mousse and some crisp biscuits.

Segment the oranges, squeeze the juice from the frames and simmer with a little sugar, or slice the rhubarb, add some diced stem ginger, a tablespoon of wine and sugar then simmer until thick.

Serve spooned over this easy mascarpone mousse for a great vibrant and wonderfully colourful dessert.

Mascarpone Mousse

  • 300g mascarpone
  • 65g caster sugar
  • 1 vanilla pod
  • 150g double cream +15g semi skimmed milk
  • 30g semi skimmed milk
  • 1 leaf gelatine soaked in cold water

Mix the sugar and the seeds from the vanilla pod into the mascarpone and leave to sit for five minutes to help the sugar dissolve.

Squeeze the water out of the gelatine and add to the 30g of milk, warming gently to dissolve the gelatine.

Mix thoroughly into the mascarpone. Whip the cream and milk to very soft peaks and fold into the mascarpone mix.

Use to fill individual glasses or pour into a plastic container and chill to set.

 

 

Russell Brown opened Sienna restaurant in Dorchester 10 years ago this year. He is the only Michelin-starred chef in Dorset and Sienna is also the smallest starred restaurant in the Michelin Guide.

For more ideas and to get in touch visit ChefRussellBrown.co.uk or follow @SiennaDorset on Twitter. To find out more about the restaurant and menus go to SiennaRestaurant.co.uk or call 01305 250022.