To make the cream:
1 envelope of unflavored gelatin (12 g)
1/3 cup of water (80 ml)
1 whole egg
4 egg yolks
3/4 cup of sugar (135 g)
2 cups of hot milk (480 ml)
1 tablespoon of grated orange zest
1 cup of orange juice-pulp (240 ml)
1 cup of heavy cream (240 ml)
2 tablespoons of Cointreau or Grand Marnier liqueur
To make the sauce:
1 liter of milk
6 egg yolks
4 tablespoons of cornstarch
1/3 cup of sugar (60 g)
3/4 cup of finely chopped tamarind (150 g)
1/4 cup of Porto wine or orange liqueur (60 ml)
To make the cream:
1 envelope of unflavored gelatin (12 g)
1/3 cup of water (80 ml)
1 whole egg
4 egg yolks
3/4 cup of sugar (135 g)
2 cups of hot milk (480 ml)
1 tablespoon of grated orange zest
1 cup of orange juice-pulp (240 ml)
1 cup of heavy cream (240 ml)
2 tablespoons of Cointreau or Grand Marnier liqueur
To make the sauce:
1 liter of milk
6 egg yolks
4 tablespoons of cornstarch
1/3 cup of sugar (60 g)
3/4 cup of finely chopped tamarind (150 g)
1/4 cup of Porto wine or orange liqueur (60 ml)
Prepare the cream: in a small refrigerator-safe bowl, sprinkle the gelatin over the water and let it hydrate for about 5 minutes
Place it over low heat and stir until dissolved. Reserve
In a blender, at high speed, beat the egg, egg yolks, and sugar until you get a light-colored mixture (about 5 minutes)
Reduce the speed, add a little milk, and blend until well mixed
Transfer to a medium saucepan, add the remaining milk, and cook over medium heat, stirring constantly, until it starts to boil (about 3 minutes)
Remove from heat
Add the gelatin, orange zest, orange juice-pulp, heavy cream, and liqueur, and mix well
Place the cream in a decorated mold with a diameter of 21 cm and refrigerate until firm (about 4 hours, minimum)
Prepare the sauce: in a medium saucepan over low heat, mix well the milk, egg yolks, cornstarch, and sugar
Cook, stirring constantly, until the sauce thickens
Add the tamarind
When boiling, remove from heat and let cool
Add the Porto wine or liqueur and mix
Unmold the cream into a serving dish and serve with the tamarind sauce
321 calories per serving (with Porto wine)
334 calories per serving (with liqueur)
