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Ingrediente:
4 portocale, 400 gr. piscoturi , frisca - 1 kg, gelatina - 2 pachete, cafea concentrata - 400, topping de ciocolata, zahar pudra - 200 gr, 3 ling. zahar, intaritor frisca, lapte batut- 300 gr, faina - 2 linguri, un galbenus de ou, esenta de portocale;
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- cat timp sta frisca la rece facem o crema astfel: amestecam 2 ling. de faina cu 3 ling. de zahar, un galbenus, laptele batut, sucul de la o jumatate de portocala si coaja rasa de portocala; se lasa pe foc mediu, cam 4-5 min pana incepe sa se ingroase; se ia de pe foc si se lasa la rece; cand s-a racit se adauga gelatina (dizolvata in 100 ml apa rece apoi incalzita pe foc - atentie - nu trebuie sa ajunga la temperatura de fierbere (70 - 80 de grade).