Utensils
- rimmed silicone mold
- Flat-bottomed terrine mould
1. Orange jelly
Soften the gelatin sheets in 2 times their volume of cold water. Bring the orange juice to a boil with the sugar and the scraped vanilla bean. After boiling, add the softened gelatin and Cointreau. Let cool without the jelly setting completely
2. The financier
Make a brown butter and let it cool to filter to remove the roasted particles. Mix with the sugar and then add the egg white. Finally, add all the powders. Stir in the mint alcohol and colouring. Bake at 165°C for 20 to 25 minutes in a rimmed silicone mold.
3. Editing
Moisten a flat-bottomed terrine tin and place cling film on it, so as to cover the sides of the tin. Place a little jelly in the bottom and the orange segments along their entire length. Put to block in great cold. Repeat the operation until the biscuit is reached. Set everything aside in the refrigerator for 12 hours.
4. The Tip
To make the aspic, the juice must be brought to a boil in order to break up the acidity. This recipe can be presented in different ways: evening cake or pastry cake. The process can also be applied with different moulds.
