1 can of sweetened condensed milk
the same measure of orange juice
5 eggs
150g of butter
1 tablespoon of cornstarch
orange zest to taste
100g of crystallized orange
1 tablet of superior bitter chocolate
1 cup of water
2 tablespoons of agar powder
300g of champagne biscuits
1 can of sweetened condensed milk
the same measure of orange juice
5 eggs
150g of butter
1 tablespoon of cornstarch
orange zest to taste
100g of crystallized orange
1 tablet of superior bitter chocolate
1 cup of water
2 tablespoons of agar powder
300g of champagne biscuits
Blend in a blender the sweetened condensed milk with eggs, orange juice, and cornstarch
Add the orange zest and butter
Heat over low heat, stirring until it thickens
Remove from heat, strain through a sieve, and add the crystallized orange pieces that have been soaking in hot water for 1 hour
Set aside
Melt the chocolate in a bain-marie until it's smooth
Add the water and agar powder, allowing it to form a syrup
Let cool and soak the biscuits one by one
Arrange them in an appropriate dish, layering the wet biscuits with a layer of orange creme
Top with whipped cream and decorate with orange slices
Serve chilled.
