Orange Cream with Chocolate Sauce

Soak gelatin in cold water. Thinly grate peel from 1 orange, squeeze out juice. Heat the milk with the orange peel on 3 or automatic heat setting 12. Beat egg yolks, sugar and 6 tbsp. orange juice with mixer until thick and fluffy. Fold in hot milk. Heat the mixture in a hot bain-marie on 2 or automatic heat 6 to 7, stirring continuously, until it thickens. Allow squeezed gelatine to melt in it. Place the baking dish in the ice water bath.

As soon as the cream starts to gelatinize, fold in 200 ml of whipped cream. Place the cream in the refrigerator for 2 to 3 hours to set. Boil remaining whipped cream, let it melt in it, season with Cointreau.

Remove the peel from the remaining oranges and fillet them. Serve the orange cream with the chocolate sauce and orange fillets.

Tip: Do you prefer milk chocolate or dark chocolate? Depending on the case, use whichever you like better.

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