How to cook
First dissolve the packet of gelatin in 3 1/3 tbsp (50 ml) cold water, then wait for it to swell for 2-3 min.
Next, dissolve the gelatin in a water bath by putting it in a glass, then the glass in a pot of water on the stove. Once the gelatin dissolves, don't remove the glass from the water - it needs to remain runny and not harden too quickly.
Wash the orange well and grate its rind, then drain it.
Add the orange zest and stir again.
To the yoghurt mixture, add the dissolved gelatin and stir well.
Pour the mixture into creme caramel glasses and leave them 2-3 hours in the fridge for the gelatin to thicken to the desired consistency.
You can serve the orange cream directly in the glasses or invert them into plates.
After taking the glasses out of the fridge, it's best to put them in hot water for 15 sec. to easily unstick them from the glasses.