Vanilla and Toffee Mousse on Blood Orange Mirror

For the vanilla-curd mousse, whip the cream until stiff and refrigerate.

Soak the gelatine in cold water. Mix curd with natural yogurt, sugar, honey, the remaining ingredients and the pulp of the vanilla pods until creamy.

Squeeze gelatine, dissolve in rum and add to the cream. Fold in whipped cream and chill.

Before serving, squeeze 4 blood oranges. Boil the juice briefly with a little sugar to thicken. Peel the remaining blood orange and cut into pieces.

Draw the blood orange juice in a circle around the plate and place the vanilla-curd mousse in the center.

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