BRAVO MARCO!
Ingredients for 8 persons:
4 eggs
300 ml double cream
100 gr. Amaretto biscuits
50 gr. almond- 4 sheets of gelatine
1 orange
Two tablespoons of brandy
cinnamon
60 gr. Brown Sugar
65 gr. white sugar
Separate the yolks from the whites. Whisk the egg whites with white sugar and a pinch of salt until the mixture is solid, and store in refrigerator. Whisk the egg yolks, with brown sugar , a sprinkling of cinnamon and a pinch of salt, to obtain a creamy compost. Dissolve the gelatin in a bowl with two tablespoons of hot water and when completely melted add it to the yolks. Whip the cream with a spoonful of white sugar. When set add them to the foam of egg yolks, being careful to stir the mixture from the bottom to the up. And now also add the whipped egg whites, always making sure to mix from the bottom up. Cut the orange peel into thin strips and blanch them in very thin water for two or three minutes. Drain and cook in a pan with a tablespoon of brandy and white sugar. Put in the bottom of the molds, the caramelized orange peel, crushed Amaretti biscuits and almond flakes. Pour the mixture and store in freezer for 6 hours before serving.