1 glass of orange liquer
1 teacup of sugar
4 teacups of orange juice
250g of natural roasted macadamia
1 can of milk cream
2 packets of orange-flavored gealtine
400g of half-bitter chocolate
200g of champagne biscuit
Result: serves 6 Cooking time: 40 minutes (not counting freezer
time) Level of difficulty: Easy Microwave: No Freezer: yes
Preparation Instructions: Syrup – Boil the orange juice, sugar and
liquer for 3 minutes, Take half of the syrup and dissolve the gelatine
in it. Let the other half sit.
Pavê – Blend the milk cream and reserve
2 tablespoons. Add 100g of macadamia, dissolved gelatine and blend for
approximately 3 minutes until it is mousse-like. Grind the macadamia in
a food processor until it is very fine. Use the rest of the syrup on the
biscuit. Use a mousse tray to add the mousse, the biscuit and the macadamia.
Make 2 layers of biscuit and 3 layers of mousse. Leave it in the freezer
for 2 hours. Dissolve the chocolate and add two spoons of milk cream.
Take the mousse out of the tray and cover it with molten chocolate, then