Eggs 8 ozs.
Egg Yolk 6 ozs.
Sugar 4.5 ozs.
Orange Liqueur 4 fl. ozs.
Gelatin Sheets ¼ oz.
Water 1.5 fl. ozs.
(Whipped cream to soft peaks)
1. Combine the eggs, yolk, sugar, and orange liqueur in the bowl of an electric mixer and whisk constantly over a pan of simmering water until the mixture reaches 165° F/74° C
2. Transfer the bowl to the mixer fitted with a wire whip attachment. Whip the eggs until three times their original volume and no longer increasing in volume.
3. Bloom gelatin and melt in water.
4. Fold the gelatin mixture into the egg mixture then whipped cream.