1.2 Litre Cream
1 Tbsp. Vanilla Paste
Shaved rind of 2 Oranges
12gr. Gelatin Powder
150 ml Cold Milk
200 ml Icing Sugar, sifted
Fresh fruit to serve
Moulds of your choice e.g. Martini Glasses or Ramekins
Slowly reduce 900 ml of the cream with the vanilla paste and orange rinds. Reduce to about 300 ml.
Bring the milk to the boil, remove from the heat and add the gelatin powder. Stir to dissolve. Pour into the reduced cream.
Whip the remaining 300ml of cream until stiff, add the sifted icing sugar, and add to the previous cream mixture.
Drop a ribbon of the citrus rind into the bottom of each mould and pour the cream mixture in. Refrigerate and allow to set for a few hours or overnight.
Serve with fresh fruit.