6 egg yolks
2/3 cup of burnt orange peel
2 tablespoons of finely chopped orange zest
2 cups of warm milk
1 tablespoon of unflavored gelatin
2 tablespoons of freshly squeezed orange juice
2 cups of chilled heavy cream (480 ml)
For garnish:
whipped heavy cream
orange zest strips
6 egg yolks
2/3 cup of burnt orange peel
2 tablespoons of finely chopped orange zest
2 cups of warm milk
1 tablespoon of unflavored gelatin
2 tablespoons of freshly squeezed orange juice
2 cups of chilled heavy cream (480 ml)
For garnish:
whipped heavy cream
orange zest strips
In a medium saucepan, mix the burnt orange peel and orange zest
Cook over medium heat until the orange peel has caramelized and darkened in color
Reduce the heat and, while whisking constantly, add 1/2 cup of warm milk
Be careful not to let it boil or splash
Continue cooking and whisking until the mixture thickens slightly
Add the remaining milk, stirring well
Cook over low heat, whisking continuously, until the orange peel has melted and the mixture is smooth
Don't let it boil
Remove from heat
In a small bowl, mix the gelatin with freshly squeezed orange juice and let it sit for a few minutes to soften
Add this mixture to the warm cream and whisk well
Pour into a serving dish and refrigerate until firm
A little before serving, garnish with whipped heavy cream and orange zest.
