2 boxes of champagne or English biscuits (180g each)
8 egg yolks
1 cup of sugar (180g)
2 cups of milk (480ml)
1 tablespoon of unsalted white gelatin
1/4 cup of cold water (60ml)
1/4 cup of orange liqueur (60ml)
2 cups of fresh whipped cream (480ml)
1/2 cup of orange jelly (150g)
Orange peels and rinds (for decoration)
2 boxes of champagne or English biscuits (180g each)
8 egg yolks
1 cup of sugar (180g)
2 cups of milk (480ml)
1 tablespoon of unsalted white gelatin
1/4 cup of cold water (60ml)
1/4 cup of orange liqueur (60ml)
2 cups of fresh whipped cream (480ml)
1/2 cup of orange jelly (150g)
Orange peels and rinds (for decoration)
Line the bottom and sides of a 22cm diameter and 8cm height refrigerator mold with biscuits, leaving no space between them. Reserve
In a medium saucepan, whisk together the egg yolks and sugar until smooth
Heat the milk to the boiling point and gradually add it to the egg yolk mixture, whisking rapidly with a wooden spoon
Cook over low heat in a water bath, whisking constantly, until thickened and creamy
Remove from heat and reserve
In a bowl, sprinkle gelatin over cold water and let it hydrate for 5 minutes
Whisk in the egg yolk mixture until well dissolved
Let it cool
Add the orange liqueur and whipped cream, whisking until smooth
Place on an ice bath and whisk gently until the cream thickens and has a consistency similar to raw egg whites
Pour carefully into the prepared mold
Refrigerate for at least 4 hours or until firm
Unmold, spread with jelly, decorate with orange peels and rinds, and serve
(394 calories per serving)
