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1
TO MAKE THE VANILLA GELATIN, combine the egg yolks, sugar, and milk in a medium heavy pot.
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2
Scrape the vanilla bean into the pot, add the pod, and cook over medium heat, stirring, until it starts to boil.
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3
Remove from the heat and allow to cool for 10 minutes.
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4
Remove and discard the pod.
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5
(If the mixture curdles and looks a bit like scrambled eggs, simply blend with a handheld mixer or pour into a blender.)
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6
Sprinkle the gelatin over the water in a small bowl and let sit for a couple of minutes to soften.
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7
Add to the warm custard, stirring until the gelatin dissolves.
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8
Pour into 8 glasses, filling almost halfway up.
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9
Refrigerate until set, 2 to 3 hours.
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10
TO MAKE THE ORANGE GELATIN, combine 3/4 cup of the orange juice and the sugar in a medium saucepan over low heat, and cook, stirring, until the sugar dissolves, 5 to 7 minutes.
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11
Remove from the heat.
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12
Sprinkle the gelatin over the water in a small bowl and let sit for a couple of minutes to soften.
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13
Add to the warm juice and sugar mixture, stirring until the gelatin dissolves.
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14
Add the remaining 1 cup orange juice and stir to combine.
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15
Pour over the vanilla gelatin (once its completely set) and refrigerate until fully set, 2 to 3 hours.
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16
You can use Rompope (page 32) in place of the vanilla gelatin for added depth of flavor.
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17
Make the rompope as directed, then follow the recipe above from step 2 on.
