Combine Ingredients

Preheat oven to 350°F.

Whisk the eggs, sugar and vegetable oil in a stand-up mixer on medium speed.

Whisk for 10 minutes or until sugar is dissolved and mixture is nice, white, and creamy.

Combine the cocoa powder, flour, baking powder, and cardamom and sieve.

Combine the heavy cream and milk together.

Alternately add the dry and liquid to the whipped eggs until all combined.

Create Blood Orange Juice

In a heavy bottom medium pan combine the cornstarch and blood orange juice and whisk until smooth.

Place on the stove on medium heat and whisk until it simmers. Cook for an additional 2 minutes.

Remove from heat and place mixture into a bowl to cool. Cover the mixture with plastic wrap. Press the plastic wrap directly onto the blood orange base to make sure it does not form a skin.

This base can be stored and used for 3 days, this base will make about 3 batches.

Prepare Rinds

Slice the rinds into ¼ inch strips.

In a heavy bottom stock pot add cut peels and cover with water. 

Bring to a boil, shut off heat and let cool and strain.

Repeat with fresh water 3-5 times until the rinds are softened and not bitter.

Create Sherbet Base

Combine the milk, peel syrup and zest of lemons.

In a mixing bowl, combine the sugar and Perfect Sorbet and whisk together until combined. The sugar granules will coat the Perfect Sorbet and assist with its mixing.

Add the Perfect Sorbet mix to the milk and bring to a simmer.

Remove from heat and place in the refrigerator. Let the milk cool completely, If you skip this step the milk will curdle.

Create Tuile Batter

Preheat oven to 400°F.

In a blender blend the candied orange peels and water until coarsely chopped.

Add the butter and blend until semi smooth, there should be small bits of the peel left in the mixture.

Place the butter in a stand mixer with a paddle attachment and mix on medium speed until it begins to lighten in color. About 1 minute.

Sieve the flour. Turn the mixer to slow speed, add all the flour and salt at once. Mix just until combined (do not overmix).

Mix Ancho Reyes

In a small pot heat 270g of the Ancho Reyes liqueur, reserve 60g for after the mixture has been heated. Heat the Ancho Reyes liqueur until it comes to a boil, allow it to reduce by half, 135g, about 2-3 minutes.

Using a immersion circulator, preheat the bath to 167°F.

Add the gelatin sheets to a container of ice cold water and allow it to bloom. This is not the water for the recipe, this water will be discarded after the gelatin has bloomed.

In a vacuum seal bag place the reduced Ancho Reyes liqueur, blood orange juice, eggs, honey, gelatin, and salt.

Plate Soufflé

Place 2 tablespoons of  gently heated curd in the middle of the plate, tilt the plate and pour out the excess into a clean bowl.

Place a few pieces of chopped dried blood orange peel in the curd for decoration.

Remove the souffle from the oven and dust with powdered sugar.

Place the souffle in the center of the plate and place a quenelle of the sherbet on the center.

Garnish with the tuile and serve.