2 cups (8 oz) of fresh whipped cream
3/4 cup (6 oz) of sugar
2 tablespoons of water
7 large egg yolks
1/2 cup (4 oz) of concentrated orange juice
1 envelope of unflavored and unsweetened gelatin
Chocolate sauce
100 g of semi-sweet chocolate
100 ml of heavy cream
Whipped cream and strawberries for decoration
2 cups (8 oz) of fresh whipped cream
3/4 cup (6 oz) of sugar
2 tablespoons of water
7 large egg yolks
1/2 cup (4 oz) of concentrated orange juice
1 envelope of unflavored and unsweetened gelatin
Chocolate sauce
100 g of semi-sweet chocolate
100 ml of heavy cream
Whipped cream and strawberries for decoration
Beat the whipped cream until stiff peaks form
Refrigerate and reserve
Combine sugar, water, and egg yolks to make a soft ball
Add the mixture slowly to an electric mixer with the whip attachment until fully incorporated. Reserve
Mix in orange juice and gelatin according to manufacturer's instructions and add whipped cream
Stir delicately
Distribute into individual molds previously moistened and refrigerate for about 2 hours
Make the chocolate sauce: melt the chocolate over low heat and mix with heavy cream
Beat vigorously
Carefully unmold the dessert, drizzle with chocolate sauce, and decorate with whipped cream and strawberries.
