Cooked rinds of 2 small oranges (1 tablespoon) and 1 lemon (1 tablespoon)
Half a cup of boiling water
4 eggs
One cup of sugar
One cup of orange juice
Half a cup of lemon juice
One envelope of unflavored gelatin
4 tablespoons of cold water
Two cups of heavy cream (480g) or 2 cans of heavy cream
Cooked rinds of 2 small oranges (1 tablespoon) and 1 lemon (1 tablespoon)
Half a cup of boiling water
4 eggs
One cup of sugar
One cup of orange juice
Half a cup of lemon juice
One envelope of unflavored gelatin
4 tablespoons of cold water
Two cups of heavy cream (480g) or 2 cans of heavy cream
Grate the orange and lemon rinds
Soak them in boiling water for 30 minutes
Beat the eggs with sugar until well combined and creamy
Add the cooled orange and lemon juices and mix well
Combine the grated rinds with the soaking liquid and mix well
Heat over a bain-marie, stirring constantly, until slightly thickened
Let cool
Soften the gelatin in cold water and dissolve it over low heat
Mix it with the cream and stir well
If using fresh heavy cream, whip it to a chantilly point and fold it gently into the cream mixture
Pour into a decorative mold greased with oil and refrigerate for several hours until firm
To serve, unmold and, if desired, garnish with orange slices
Serves 16 portions.
