Difficulty: 3/5
Soak the gelatin sheets in cold water. Zest the orange, finely slice the zest, and blanch in boiling water for 3 minutes. Drain well.
Split the vanilla pod in half, scrape the seeds, and infuse in hot milk for 10 minutes.
Whisk the egg yolks with 100 g sugar until pale and creamy. Strain in the milk (vanilla pod removed), then thicken over low heat, stirring constantly. Remove from heat when the custard coats the back of a spoon. Stir in the drained gelatin.
Cool slightly, then fold in the whipped cream, blanched orange zest, and half the fruits tossed in the remaining 50 g sugar.
Butter a loaf pan or charlotte mold and line tightly with biscuits, trimming to fit the edges. Pour in the fruit cream. Chill for at least 4 hours.
Unmold onto a serving dish. Garnish with remaining red fruits, orange slices, and fresh mint.
