Soak the gelatine in cold water. Prepare the milk with the vanilla pod cut lengthwise and 60 g of sugar. Remove the milk from the stove and take out the vanilla pod. Allow the squeezed gelatine to melt in the milk. Stir in the soluble coffee. Refrigerate the coffee milk. When it starts to gelatinize, fold in the whipped cream.
Fillet two blood oranges. Juice the third one and boil the juice with 50 g sugar. Soak the fillets in it.
To serve, cut two dumplings per plate with a tablespoon of the coffee mousse and place them in the center of the plate. Place the orange fillets on top and pour a little juice over them. Garnish with mint leaves. Dust the edge of the plate with powdered sugar.
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