3/4 cup sugar
3 egg yolks
1 envelop unflavored gelatin
1/4 cup cold
1 cup fresh orange juice
1/2 cup heavy cream
orange sections and raspberries
In a heavy bottom
saucepan, combine the sugar and water. Boil to a temperature 230 degrees.
Use a candy thermometer to monitor the temperature of the syrup.
egg yolks in an electric mixer until creamy. Gradually add the hot sugar while
whisking at high speed.
Beat until light, creamy, and cool.
In a small
bowl, dissolve gelatin in water. Set aside for 5 minutes.
Heat to dissolve
gelatin. Stir into orange juice. Combine orange juice with egg yolk mixture. In
an electric mixer, whip the cream until medium stiff.
Fold into orange
mixture. Pour into individual molds. Chill for 2 hours or until set.
unmold, dip each mold in warm water. Invert on dessert plates. Garnish each
plate with orange sections and raspberries.