Granola with blood orange and yoghurt mousse

Get your weekend morning off to a winning start with this fresh, seasonal and downright yum-scrum breakfast, courtesy of A Rule of Tum chef Dorian Kirk.

Granola with Blood Orange, Yoghurt Mousse.jpg

I always take the opportunity to use blood oranges when they're in season from January to February. They're such an exciting fruit and visually striking. For the more adventurous, the yoghurt mousse makes this dish extra special but if time is an issue, a good quality, thick, yoghurt will also be delicious. When making this I always make extra granola and store in an airtight container to use with seasonal fruits all year round.

For the granola

  • 2 tbsp vegetable oil
  • 125ml maple syrup
  • 2 tbsp honey
  • 1tsp vanilla extract
  • 300g rolled oats
  • 50g sunflower Seeds
  • 50g pumpkin seeds
  • 4 tbsp sesame seeds
  • 100g flaked almonds
  • 100g dried seasonal fruit
  • 50g coconut flakes

For the yoghurt mousse

  • 5 egg yolks
  • 130g sugar
  • 500ml good quality yoghurt
  • 300ml double cream, whipped

For the blood oranges

  • 3 blood oranges
  • 300ml water
  • 75g caster sugar
  • 1⁄2 cinnamon stick
  • 2 cloves
  • 1 vanilla pod
  • 1 star anise


  1. Heat oven to 150°C/302°F/Gas 2. Mix the oil, maple syrup, honey and vanilla in a large bowl. Put the coconut and dried fruit to one side and mix in the remaining ingredients. Tip the granola onto two baking sheets and spread evenly. Bake for 15 minutes, mix in the coconut and dried Fruit, and bake for another 10 minutes, before allowing to cool on a flat tray.
  2. Remove the peel and pith from the blood orange. Slice into disks and set aside. Place the rest of the ingredients in to a pan and bring to the boil, remove from the heat, add the blood orange and allow to cool.
  3. Place the yoghurt into muslin or a straining cloth, bring together the corners and hang over a bowl, removing any excess water to ensure that the Mousse won’t collapse. Place the egg yolks into a mixer and beat until the yolks look pale and fluffy. Put the sugar and a drop of water in to a pan. Bring up to 140°C and stir to create a syrup. Slowly pour the syrup in to the mixer, increasing the speed until well beaten. Whip the double cream. then combine with the yoghurt mix, beating for a few more minutes until a firm mix is achieved.
  4. To finish, spoon the blood orange and yoghurt mousse into a bowl and top with the granola.

Dorian Kirk is head chef of A Rule of Tum, a supper club based in Herefordshire. A Rule of Tum is about creating honest, seasonal dishes crafted from the ingredients they find right on their doorstep.