Quick, easy, with a tangy orangey taste
- 6 egg yolks
- 125 gr of sugar
- 375 gr of double cream, 35% fat content
- 70 ml of orange juice
- grated rind of one orange
- 4 sheets of gelatin
- 3 pelargonium leaves, finely chopped
- 1 layer of honey cake, 25 cm diameter and 4 cm high
- 3 slices of orange
- 2 pelargonium leaves,chopped
In a metal bowl, combine the egg yolks with the sugar and place the bowl over a pan of simmering water (bain marie).
Stir continuously until the mixture becomes white and fluffy.
Remove the bowl from the heat and transfer the mixture to a blender; beat whilst adding the orange juice.
When the mixture has cooled, remove it from the blender and add the gelatin which has previously been softened in cold water and then melted in hot water.
Beat the cream until thick and lightly fold through the mixture, adding the finely chopped pelargonium and the grated orange rind.
Line the bottom of a 25 cm spring form tin with the honey cake, then pour over the orange cream.
Allow to cool for 3 hours and garnish with the pelargonium and the slices of orange.