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1
Place the orange slices in a cooking pot with cold water, boil them for 10 minutes, turn off the stove, dispose of the water and repeat this process 2 more times.
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2
Strain the orange slices while they cool off.
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3
Finely chop the orange slices and weight them.
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4
Add the oranges and the equivalent weight of sugar to a cooking pot, and boil at medium flame until it forms jam.
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5
Mix the white flour, baking powder, butter, and salt in a large bowl using a fork, until it forms crumbs.
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6
Mix the egg yolks, vanilla, and sugar in a different bowl, until it obtains a pale color.
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7
Add the eggs to the flour and beat until the flour is no longer visible and you obtain dough.
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8
Remove the dough from the bowl, cover with plastic wrap, and let it sit in the refrigerator for 30 minutes.
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9
Preheat the oven at 180 C 15 minutes before the dough is ready.
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10
Place the dough in the counter-top and flatten until its 5 millimeters tall.
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11
Separate the dough using a cookie cutter and bake at 180 C until they obtain a golden brown color.
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12
Heat the sugar in a cooking pot at medium-low flame. It will start melting and obtain a golden dark color.
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13
Carefully add the orange juice using a frosting sleeve and stir until there are no lumps.
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14
Place the oranges in a large bowl and half of the Orange Sauce.
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15
Place a layer of plastic film on a muffin tray and add a small layer of sliced oranges on each cup. Tap against the bottom of the tray to ensure they are firm and even.
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16
Mix the gelatin with water in a small bowl and let it sit until it obtains a spongy texture.
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17
Heat the gelatin for 10 seconds in the microwave, remove it from the microwave, and let it cool off.
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18
Mix the heavy whipping cream and powdered sugar using a food processor until it obtains a smooth texture.
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19
Add the gelatin to the food processor bowl and mix at slow speed until the cream thickens.
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20
Add the tablespoon orange jam to the bowl, stir until everything is mixed, and place the cream into a frosting sleeve.
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21
Fill the cups in the muffin tray with as much cream as desired and place a sablee cookie on top.
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22
Place the muffin tray in the freezer for 30 minutes or in the refrigerator for 1 hour. You can let it sit there as much as you like before removing from the freezer/refrigerator.
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23
Remove the Orange Timbales from the muffin tray, place on a plate with the sablee cookie facing downwards, and serve as cold as you like.
