6 - 8 servings
4 hours 10 minutes
Chef Piero Selvaggio
3 sheets Gelatin, softened in ice water
6 ounces Milk
5 ounces Sugar
1 Vanilla Bean, scraped
8 ounces Cream
3 ounces Mascarpone
1 pinch Canela (Cinnamon Sticks)
Organic Orange zest
3/4 cup Orange Juice plus 1 tablespoon Sugar, boiled together
1 teaspoon cornstarch - plus 1 teaspoon Water
Juice of 1/2 Lemon
Boil milk with the sugar and vanilla bean. Add the softened gelatin and strain. Add the orange zest to the strained milk. Set aside to cool.
When lukewarm, whip together the cream, mascarpone and cinnamon. Fold this into the milk mixture.
Pour into buttered/oiled molds and refrigerate for 4 hours or overnight. Serve with Orange Sauce.
Boil Orange Juice and Sugar. Combine together with with Cornstarch and Water. Cook 3 - 5 minutes, strain and add the Lemon Juice.