Dessert "Ostrich egg"

Dessert "Ostrich Egg" is an amazingly tender, delicious sweet milk dessert, and under it is a sweet and sour orange layer. The combination of ingredients is very harmonious and pleasant to the taste.

Ingredients

• 800 ml milk (or milk+cream)
• 100 g sugar
• 75 g cornstarch
• 8-10 g vanilla sugar
• 1 liter orange juice
• 75 g cornstarch
• 80 g sugar
• coconut flakes

Directions

1. In one saucepan combine milk, starch, sugar and vanilla sugar. Mix so that there are no lumps.
2. I replaced some of the milk with heavy cream, about 50/50.
3. In another saucepan, combine juice, starch and sugar and mix so that there are no lumps.
4. Orange juice can be replaced with peach juice, or you can take part of the orange juice and add part of the peach juice. For a more vibrant color, I added a few drops of helium food coloring.
5. Now the most difficult part begins: it is necessary to cook two masses at the same time until thickened, stirring constantly.
6. Creamy mass, approximately 3 minutes. Orange mass for 6 minutes.
7. Pour the hot creamy mass into molds, pour no more than half of the mold.
8. Then pour the orange mass into the center.
9. Cover with cling film and leave to cool at room temperature. Then put in the refrigerator until cold.
10. It is necessary to pour high by raising a saucepan with an orange mass or a ladle. So that the jet pierces the creamy mass. It didn’t work out that way for me, I didn’t immediately understand how best to pour, so I had to slightly remove the lower orange layer from the finished dessert. I don’t know what size an ostrich egg is, mine is the size of a deep plate).
11. Remove the finished dessert from the mold by turning it on a plate. Sprinkle with coconut flakes and serve.
12. Bon appetit!