Soak gelatin in cold water, then melt in water bath.
Cream egg yolk with sugar, pour stirring warm milk by thin strain, cook through the mixture in water bath until the mass thickens a little. Then add prepared gelatin. Cool the mixture until 70°F, add pressed orange juice, whisked cream and astir up. Pour the mass in ramekins and cool.
Before serving, remove the cream on a platter.
Calorie – 127,4 kc
