2 boxes of champagne biscuits or English-type
8 egg yolks
1 cup grated orange zest
2 cups milk
1 tablespoon unsweetened gelatin
1/4 cup cold water
1/4 cup lemon liqueur
2 cups fresh whipped cream
2 boxes of champagne biscuits or English-type
8 egg yolks
1 cup grated orange zest
2 cups milk
1 tablespoon unsweetened gelatin
1/4 cup cold water
1/4 cup lemon liqueur
2 cups fresh whipped cream
Line the bottom and sides of a 22 cm (8.7 in) diameter and 8 cm (3.1 in) high mold with the biscuits, pressing them together firmly. Reserve
In a heatproof bowl, whisk together the egg yolks and orange zest until well combined
Heat the milk to just below boiling point and gradually add it to the egg yolks, whisking rapidly with a wooden spoon
Bring to a simmer over low heat, then remove from the heat
Let the mixture cool slightly, then stir in the gelatin until dissolved
Allow the mixture to come to room temperature
Stir in the lemon liqueur, lightly whipped cream, and mix until smooth
Pour the mixture into a cold mold and refrigerate for at least 4 hours or overnight
Unmold and serve in 12 pieces.
