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 liqueur. 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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