Orange curd

Preparation

1. Hydrate the gelatin sheets in very cold water.
2. If using powdered gelatin, hydrate it with just enough water to soften it.
3. Blend the orange zest with the sugar using an immersion blender for 2 minutes, so that the zest becomes very fine.
4. Add the orange juice and beaten eggs to the flavored sugar, and mix well.
5. Heat the mixture in a bain-marie, stirring constantly, until it thickens.
6. Add the gelatin and mix well until it dissolves.
7. Let it cool until it reaches about 40–45 ºC and then gradually add the butter, cut into small pieces, whisking after each addition so that it emulsifies.
8. Fill the mold or fill the cake, and let it set in the refrigerator.