2 spoons of unsalted gelatin
1/4 cup of water
7 eggs
3 egg yolks
orange juice from 1 orange
125g of sugar (3/4 cup)
300g of honey (1 1/4 cups)
3/4 cup of orange liqueur (Curaçao, Grand Marnier or Cointreau)
3 whites
1 pinch of salt
4 1/2 cups of heavy cream
1 to 2 spoons of cranberry or cherry sauce, special for food
2 spoons of unsalted gelatin
1/4 cup of water
7 eggs
3 egg yolks
orange juice from 1 orange
125g of sugar (3/4 cup)
300g of honey (1 1/4 cups)
3/4 cup of orange liqueur (Curaçao, Grand Marnier or Cointreau)
3 whites
1 pinch of salt
4 1/2 cups of heavy cream
1 to 2 spoons of cranberry or cherry sauce, special for food
Soak the gelatin in water
Beat the eggs with egg yolks and orange juice
Add 2/3 of the sugar gradually, continuing to beat
Place the mixture over simmering water but not boiling and beat until it thickens slightly
Stop beating, add the honey and liqueur
Add the gelatin and mix well until dissolved
Remove from heat and place in a larger bowl with cold water and beat until cooled down
Place in the refrigerator to thicken further
Beat the whites with salt until stiff peaks form and add the remaining sugar, beating until stiff
Beat 4 cups of heavy cream until whipped
Add the whipped cream and whites together and use large and small molds, each about 20cm and 23cm in diameter respectively
Place the mixture into the molds and smooth the surface
Cover and place in the freezer for at least a day
Unmold and place the larger mold on a round platter and the smaller one on top
Return to the freezer until serving time
If desired, decorate with nuts or fruit sauce
Serves 20 people
