Ingredients
1. 6 sheets of chocolate pie crust, 250 g (about 1 cup) orange juice, 60 g (about 4 large) egg yolks, 4 strawberries.
Seasonings
50 g (about 1/4 cup) granulated sugar, 5 sheets gelatin, 250 g (about 1 cup) heavy cream.
Instructions
1. Soak the gelatin sheets in cold water, cut 2 pieces of 15g Li Pai biscuits into small pieces and set aside; strain the egg yolks, then add them to the orange juice and granulated sugar, cook over a water bath until it reaches about 80°C (176°F), then add the drained gelatin sheets and stir until melted and well combined.
2. Beat the above ingredients over an ice water bath until thick, then add fresh cream and mix both together until well combined.
3. Place 15g of chiffon cake at the bottom of the cake mold, fill with filling to halfway, then add the remaining 15g of chiffon cake cut into small pieces on top until full, repeating this process for all ingredients.
4. Freeze for 2 hours until fully set, unmold, then brush with a layer of fruit glaze (optional), and decorate with strawberries before serving.