Orange Cream

1

Soak the gelatin in cold water for 25 minutes

2

Beat the egg yolks with 8 tablespoons of sugar and set aside

3

Heat the remaining milk, combine it with the soaked gelatin, beaten egg yolks, and mix well

4

Cook over low heat, stirring constantly, until thickened

5. Reserve

6

Whip the egg whites until fluffy, add the remaining sugar and whip again

7

Fold in the chilled cream, orange coloring, and essence

8

Pour into a wet mold, refrigerate until firm, and serve with orange slices.