For the mousse, whip the cream until stiff and chilled. Roughly chop the couverture and melt it in a bowl over a warm water bath. Soak the gelatin in cold water. Beat the egg yolks, sugar and almond liqueur in a kettle over a hot water bath until creamy and thick. Squeeze the gelatin well. Add gelatin and marzipan to the mixture and mix with a whisk to dissolve. Mix the mass in a cold water bath until cold. Add the melted, warm couverture and stir quickly. Add half of the cream and carefully fold in, add the rest of the cream and fold. Pour the mixture into 4 molds and refrigerate for at least 3 hours (overnight).
For the salad, peel the blood oranges and remove all the white rind. Cut the orange fillets from the peel with a sharp knife. Squeeze the juice from the remaining peels. Cut the vanilla pod in half, scrape out the pulp and add to the juice. Mix the starch with a little cold water. Briefly, blood orange juice is boiled and slightly thickened with starch. Add the orange fillets and let cool.
For the crispy nest, place the angel hair dough strips into 4 small nests on a baking tray lined with baking paper. Bring the sugar and 3 teaspoons of water to a boil in a small saucepan. Brush the nests with sugar syrup and sprinkle with flaked almonds. Bake in a preheated oven at 160 degrees (convection not recommended) on the 2nd shelf for about 10 minutes until golden brown on the bottom.
Remove the marzipan mousse from the refrigerator and place the molds in warm water for about 15 seconds. Using a sharp kitchen knife, carefully release the mousse from the edges and release it from the molds onto the plates. Plate the blood orange salad and crispy nests, sprinkle with mint leaves, and serve.