Orange marmalade with cheesecake and Amaretti crumble

To make the Seville orange marmalade, fill a large pan with the water and leave to one side. Peel the zest from the oranges and reserve, making sure you remove as much of the bitter pith as possible. Cut the oranges in half and squeeze the juice into the water

Place the leftover pulp into a piece of muslin and tie a knot. Add the bag to the water and bring to the boil. The orange pulp will release pectin which will help the marmalade set

Cut the zest into thin strips with a sharp knife and add to the pan along with the sugar. Gently simmer, uncovered, for 1–2 hours. Allow the marmalade to cool then store in an air-tight container

For the Amaretti crumble, crush both types of biscuit into a bowl and set aside. Melt the chocolate in a bain marie along with the praline paste

Add the chocolate mixture to the biscuits along with the orange zest and sea salt, combine well. Set aside until ready to serve

For the cheesecake, mix together the crème fraîche, Philadelphia, sugar, vanilla seeds and orange zest in a large bowl. It's important to note that oranges can vary in intensity, so at this stage give it a taste to see if it is sharp enough

Prepare a large bowl of iced water. Add the cream to a separate bowl. Set the bowl of cream over the iced water and whip until you have very stiff peaks

Gently and gradually fold the stiff double cream into the cream cheese mixture little by little until completely combined

To serve, spoon a little marmalade into the bottom of each bowl, followed by a layer of cheesecake mixture. Sprinkle the Amaretti crumble on top and serve