Orange and raspberry verrines

Ingredients

• 3 oranges
• 250 ml orange juice
• 1 sachet vanilla sugar (8 g)
• 1 teaspoon powdered gelatin (or 2 gelatin sheets or 1 teaspoon agar-agar)
• 30 ml cold water
• 250 g raspberries
• 400 g cottage cheese (or cream cheese or thick Greek yogurt)
• 200 g mascarpone cheese
• 50 g sugar
• 20 g flaked almonds

Preparation

1. Peel the oranges, removing the white pith, then cut the flesh into small cubes and reserve the juice that runs off. Divide the cubes among three glasses and put 80 g raspberries in the other three, saving 20 g for decoration. 2. Let the powdered gelatin bloom in 30 ml cold water for 2-3 minutes. If using gelatin sheets, soak them in cold water and drain before using. 3. Mix the juice from the oranges with the 250 ml orange juice and vanilla sugar. Heat over low heat for 2 minutes without letting it boil; for agar-agar, stir it into the cold juice and boil the juice for 1 minute. Stir the bloomed gelatin into the warm juice, then pour in just enough to cover the fruit in the glasses. Put the glasses in the freezer for 20 minutes, until the layer sets. 4. Mix the cottage cheese, mascarpone and sugar. Divide the cream among all the glasses. Top the orange glasses with the remaining cubes, cover with the remaining juice and sprinkle with the flaked almonds. 5. Blend the remaining 150 g raspberries and pass the purée through a sieve to remove the seeds. Mix the purée with the remaining juice and pour it over the raspberry glasses; decorate with the reserved berries. 6. Refrigerate all the glasses for at least 3 hours before serving.