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.
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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 liquor. Beat the cream until it looks like yogurt, mix with
the mascarpone and the marmalade and pour over the
oranges. Decorate with a piece of orange zest.
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