15 ml/1 tbsp powdered gelatine
Finely grated rind and juice of 1 large orange
10 ml/2 tsp lemon juice
2 eggs, separated
75 g/3 oz caster (superfine) sugar
300 ml whipping cream
Crystallized (candied) orange slices and
Angelica leaves, to decorate
Mix the crushed biscuits into the butter
and stir in the spice. Press into the base and sides of a 20 cm/8 in
flan dish (pie pan). Sprinkle the gelatine over the orange rind and
juice and the lemon juice in a small bowl and leave to soften for 5
minutes. Stand the bowl in a pan of hot water and stir until the
gelatine is completely dissolved.
Meanwhile, beat together the egg yolks and caster sugar until thick
and pale. Stir in the gelatine mixture. Whisk the egg whites until
stiff. In a separate bowl, whip the cream until peaking. Fold half the
cream, then all the egg whites into the orange mixture with a metal
spoon. Turn into the flan case (pie shell) and chill until set.
Decorate with the remaining whipped cream, crystallized orange slices
and angelica leaves.