Instructions: In a small saucepan, boil orange juice until reduced to a thick syrup, about 2 Tblspoon. Stir in Grand Marnier, remove from pan, and set aside.

Make an English Custard:
In a bowl, whisk egg yolks and sugar until thick and pale.

In a saucepan, bring milk to the boil with vanilla . Pour slowly onto egg yolks, whisking as you go until combined. Return custard to saucepan and cook over low heat, stirring the bottom of the pan constantly with a wooden spoon, until custard begins to thicken and coats the back of a spoon.

DO NOT ALLOW CUSTARD TO REACH BOILING POINT.

Remove pan from heat immediately, stir in dissolved gelatine and strain custard into a bowl. Stir in orange syrup. Allow to cool.

When cool but not set, fold in lightly whipped cream. Dont over beat.

Ladle into individual cups, moulds, or a loaf tin etc. and allow to set in the refrigerator, about 2-3 hours.

To unmould the cream, dip the outside of the mould into hot water for a few seconds, shake lightly to loosen and gently ease out into the palm of your hand.

Serves 6.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.