Prepare zest for 1 orange. I removed the bitter membrane. It's the 'segmenting orange'. Cut the top and bottom of the orange and then slice downwards following the curve of it. Slice only the membranes of the orange segments with a knife and separate them. I'm going to make an orange compote. The water in the orange is drained and sugar is absorbed so it can be stored for a long time. It's not too sweet. Pour it into the oranges right away, and when completely cool, cover and refrigerate. Have the orange juice ready. Soak gelatin in very cold water. I'm going to make orange curd. Put the orange juice, sugar, zest, and eggs in a pan and mix until the eggs are completely loosened. Don't whip. Put the pan over low heat. Stir continuously. You have to use a pot with a heavy bottom. If you don't have one, it is better to use the double boiler. It takes a long time because it is boiled over low heat. You have to be patient. It seems to take about 8 to 9 minutes. It became a little thick. You don't have to make jam. As soon as you remove it from the heat, add the butter. Emulsify completely while melting with a whisk. Strain the zest. If there is a slightly cooked egg white, filter it out as well. After squeezing the soaked gelatin, melt it in a microwave for about 10 seconds. If the curd has cooled down now, heat the curd a little and mix it with gelatin. Orange curd (with gelatin) is complete. Pour the curd on the mousse ring wrapped on the bottom. Freeze it for more than 6 hours or overnight. Add mascarpone cheese and heavy cream to 90g of orange curd. I'm going to make a 'Pate Sucree' tart dough. you can also use icing sugar instead of sugar, but I added sugar to make the dough not too soft. Divide the eggs into 2-3 times and mix until they are thoroughly mixed each time. But don't put too much air in it. Make sure the ingredients are combined evenly. Press the dough and spread it out. This will smooth the texture of the dough. Put it in a plastic bag, flatten it, and let it rest in the refrigerator for 2 hours. When the dough is cold and sagging, put it in the refrigerator to harden it slightly. My dough is sagging right now. Xp Put it in the refrigerator for at least 10 minutes before baking. This way, the tart dough won't shrink during baking. After making a hole with a fork (piqué), Line the parchment paper and put a pressing stone on it. This will prevent the bottom from swelling. After chilling the remaining dough, roll them out and cut out the daisy flowers with a plunger cutter. Bake at 160 degrees for 7 minutes. I'm going to use it for decorations. Let's make pistachio almond cream. Since the amount of ingredients is small, it is inconvenient to use a hand mixer. I'll do it with a spatula from now on. Pistachio was roasted and chopped. This is mixed and chilled orange curd, mascarpone, and heavy cream. Whip at medium-high speed. If possible, whip it with until stiff. This is orange curd mixed with gelatin and frozen. After filling the cream, you will have some remainings. I have about 75g left. No matter how much cream left, combined with the heavy cream and adjusted so that all amount is about 190 to 200g total. And add 8% sugar to the amount of heavy cream. I put 120g of fresh cream and 10g of sugar. Whip until soft and then pipe. You may need to put some neutral glaze or apricot jam to prevent the orange from drying out, but I don't have. Pass! Oh! Oh! Oh! Orange~!
