4 eggs
2 egg yolks
100 g of sugar
1/2 teaspoon grated lime zest
1/4 cup water
2 tablespoons freshly squeezed orange juice
1 envelope unsweetened white gelatin
2/3 cup heavy cream
3/4 cup orange juice
2 tablespoons Cointreau liqueur
4 pieces of candied orange peel, store-bought for decoration
4 eggs
2 egg yolks
100 g of sugar
1/2 teaspoon grated lime zest
1/4 cup water
2 tablespoons freshly squeezed orange juice
1 envelope unsweetened white gelatin
2/3 cup heavy cream
3/4 cup orange juice
2 tablespoons Cointreau liqueur
4 pieces of candied orange peel, store-bought for decoration
In a heatproof bowl, combine the eggs, egg yolks, sugar, and lime zest
Heat over simmering water, whisking constantly until thick and pale. Reserve
In another heatproof bowl, mix together the water, orange juice, and gelatin
Let it sit for a few minutes before dissolving in hot water
Whip the heavy cream until stiff peaks form and fold into the reserved egg mixture, orange juice, and liqueur
Add the dissolved gelatin to the mixture, stirring until smooth
Divide among six serving dishes
Garnish with thinly sliced candied orange peel and refrigerate for four hours.
