Slowly caramelize the sugar in a saucepan.

Deglaze with lemon juice, add the blood orange juice and vanilla pod.

Soak gelatin in cold water. Segment the blood oranges and stir them into the hot mixture with the gelatin.

Line a 14 cm ring with plastic wrap and pour in the mixture. Freeze for 1 hour until firm.

Soak the gelatin. Bring half the juice to a boil, then stir in the gelatin.

Add the rest of the juice and zest. Chill until it begins to set.

Whip the cream to soft peaks. Fold one-third into the juice mixture, then gently fold in the rest.

Pour into an 18 cm ring lined with acetate and freeze for 1 hour.

Preheat oven to 200°C (392°F). Whip the egg with sugar and salt until light.

Sift in flour and cocoa, then fold in almond flour.

Spread into a 1 cm thick disc on parchment and bake for 10 minutes. Let cool.

Cut out a 14 cm disc. Brush with melted dark chocolate.

Melt the chocolates and mix in the crushed crêpe dentelle.

Spread thinly on parchment and chill until set.

Cut out a 14 cm disc.

Melt the dark chocolate (around 45°C).

Whip the cream to soft peaks.

Stir one-third of the cream into the chocolate, then fold in the remaining cream.

Transfer to a piping bag.

Place the frozen blood orange mousse in the 18 cm mold.

Insert the caramelized orange insert and press gently. Freeze briefly.

Pipe in the dark chocolate mousse.

Place the biscuit and crispy wafer layer on top, press down lightly.

Freeze overnight.

Unmold the entremet and place it on a frozen-safe surface.

Spray with brown velvet spray from 30 cm distance evenly.

Decorate with fresh blood orange slices and dots of blood orange gel (see tip).

Thaw in the refrigerator for about 4 hours before serving. Consume within 3–4 days.

To prepare the blood orange gel, mix 100 g blood orange juice with 1 tsp locust bean gum, heat until thickened, then cool before use.