4 cups of warm milk
1/2 cup of water
1 cup of sugar
1 cup of heavy cream fresh
2 teaspoons of orange liqueur (Cointreau or Grand Marnier)
1 pound of strawberries, washed and sliced
2 envelopes of unflavored gelatin powder (24 g)
6 eggs
2 packages of English-style biscuits
Accessory
Mold shape: 22 cm diameter
4 cups of warm milk
1/2 cup of water
1 cup of sugar
1 cup of heavy cream fresh
2 teaspoons of orange liqueur (Cointreau or Grand Marnier)
1 pound of strawberries, washed and sliced
2 envelopes of unflavored gelatin powder (24 g)
6 eggs
2 packages of English-style biscuits
Accessory
Mold shape: 22 cm diameter
In a small saucepan, combine the water and gelatin
Let it sit for a few minutes
Bring to a simmer over low heat, whisking until dissolved
Set aside
In a blender, beat the eggs with half of the sugar until a cream forms
Add the warm milk and mix well
Pour into a saucepan and cook, stirring constantly, until thickened
Remove from heat, add the liqueur and gelatin mixture, and stir to combine
Let it cool in an ice bath
Place the strawberries in a bowl and sprinkle with the remaining sugar
Beat the heavy cream with the remaining sugar until stiff peaks form
Mix with the egg cream and pour into the prepared mold
Refrigerate for 4 hours
Unmold and garnish with strawberries.
