150 g of candied orange peel, cut into cubes
2 tablespoons of orange liqueur (Grand Marnier or Cointreau)
3 eggs
3/4 cup of sugar
1 1/4 cups of unsalted butter at room temperature (250 g)
8 slices of bread without crust
150 g of candied orange peel, cut into cubes
2 tablespoons of orange liqueur (Grand Marnier or Cointreau)
3 eggs
3/4 cup of sugar
1 1/4 cups of unsalted butter at room temperature (250 g)
8 slices of bread without crust
Place the candied orange peel in a bowl, pour the liqueur over it, and let it sit for 30 minutes
Strain and reserve the liqueur
Beat the eggs with 1/2 cup of sugar until frothy
Add the reserved liqueur and let it rest
In another bowl, place 1 cup of butter (reserve the rest) and mix with a wooden spoon until creamy
Combine the egg mixture and orange peel
Mix well
Line an 18cm-diameter mold with plastic wrap, fill it with the orange mixture, being careful not to leave bubbles
Chill for at least 2 hours
Just before serving, unmold the cream, remove the plastic wrap, and let it come to room temperature
Cut the bread slices into triangles, brush with reserved butter, and sprinkle with remaining sugar
Bake in a moderate oven (180°C), preheated, until the toast is golden
Serve the cream with the toast, 12 servings per portion
298 calories per serving.
