1/4 cup freshly squeezed orange juice
1 tablespoon unsalted gelatin
5 eggs
1/2 cup sugar
2 tablespoons grated orange zest
3 tablespoons orange liqueur (such as Curaçao, Cointreau or Grand Marnier)
1 cup heavy cream, whipped to stiff peaks
1/4 cup freshly squeezed orange juice
1 tablespoon unsalted gelatin
5 eggs
1/2 cup sugar
2 tablespoons grated orange zest
3 tablespoons orange liqueur (such as Curaçao, Cointreau or Grand Marnier)
1 cup heavy cream, whipped to stiff peaks
Place the orange juice in a small saucepan and sprinkle the gelatin on top
Combine the eggs, sugar, and grated orange zest in another saucepan large enough for 1 1/2 liters
Place it over low heat and whisk constantly until the mixture thickens and almost fills the pan
Remove from heat and pour into a large bowl
Warm the gelatin mixture over low heat, whisking constantly, until the gelatin dissolves
Mix in the grated orange zest, orange liqueur, and egg mixture
Whisk well
Place the bowl over a ice bath and whisk until the mixture thickens slightly or refrigerate it
Fold in the whipped cream and mix carefully
Pour into individual serving cups, filling to about 5/8 cup
Refrigerate for several hours until firm
Serve chilled.
