- 100 GRAM ALMONDS
- 1 DECILITER MILK
- 1/2 CUP CREAM
- 75 GRAM SUGAR
- 2 LEAVES OF GELATIN
- VANILLA SUGAR
- 4 ORANGES
- 1 CUP CREAM
- 1 DECILITER MASCARPONE
- 2 TBSP ORANGE LIQUEUR
- 3 TBSP MARMALADE
Bring water to the boil, poor over the almonds, and after 2 minutes you can take off the skin. Add 1 1/2 cups of cold water and grind the mixture in the food processor, in three batches. Add the milk, the cream, the sugar and the vanilla sugar and push the mixture softly through a sieve. Put the gelatin in cold water for 10 minutes, heat a few tablespoons of water, dissolve the gelatin and add to the mixture. Put it in a mold and refrigerate for at least 3 hours.
Cut the peel from the oranges with a knife and cut out the inside, without the white parts. Put the orange parts in 4 glasses and sprinkle with liqueur. Beat the cream until it looks like yogurt, mix with the mascarpone and the marmalade and poor over the oranges. Decorate with a piece of orange zest.
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