2 packages of champagne or English biscuits (180g each)
8 egg yolks
1 cup of sugar (180g)
2 cups of milk (480ml)
1 tablespoon of unflavored gelatin, white
1/4 cup of cold water (60ml)
1/4 cup of orange liqueur (60ml)
2 cups of heavy cream fresh (480ml)
1/2 cup of orange jelly (150g)
Orange peel and shell (for decoration)
2 packages of champagne or English biscuits (180g each)
8 egg yolks
1 cup of sugar (180g)
2 cups of milk (480ml)
1 tablespoon of unflavored gelatin, white
1/4 cup of cold water (60ml)
1/4 cup of orange liqueur (60ml)
2 cups of heavy cream fresh (480ml)
1/2 cup of orange jelly (150g)
Orange peel and shell (for decoration)
Line the bottom and sides of a 22cm diameter by 8cm height refrigerator mold with the biscuits, leaving no gaps between them. Reserve
A medium saucepan, whisk together the egg yolks and sugar
Heat the milk to the boiling point, then gradually add it to the egg yolks, whisking rapidly with a wooden spoon
Remove from heat and reserve
In a separate cup, sprinkle gelatin over cold water and let it hydrate for 5 minutes
Combine with the cream of eggs, whisking until dissolved completely
Allow to cool
Add the liqueur and whipped heavy cream, mixing well
Pour into a bowl with ice and gently stir until the cream thickens and regains its consistency like raw egg whites
Gently pour into the prepared mold
Refrigerate for at least 4 hours or until firm
Unmold, spread with jelly, decorate with orange peel and shell, and serve
394 calories per serving
