Ingreidients
serves8
125 g orange juice
3 egg yolks
30 g sugar
orange peel
2 gelatin leaves
Cointreau or Grand Mamier: to taste
180 g whipped cream
Sauce
300 ml milk
60 g honey
20 g grated coconut
1 valilla bean
Garnish
7 oranges
Preparation
1. Soak the gelatin in cool water.
2. Boil the orange juice.
3. Mix the sugar and egg yolks and then pour into the orange juice.
4. Add the drained gelatin.
5. Cook it over low heat for 5 minutes and let the filling cool.
6. Add the whipped cream carefully and the Cointreau When the filling is almost cool.
7. Fill in the round mould and let it cool for one hour.
8. Place orange segments on top.
For the sauce:
Mix all the sauce ingredients together. Boil it
until it is reduced by half.
Let it cool. Serve it in a cool dish surrounded by the sauce.
Deconate with mint.