8 or 12
By Patricia Lousada
This dessert is very pretty and tastes very very good. The flowers have chocolate centres and orange slices for petals, providing a lovely contrast of tastes and colours.
Place the gelatine with 2 tablespoons of cold water in a cup and leave it until it becomes spongy, then set the cup in hot water to dissolve the gelatine. Whisk the egg yolks, remaining water and 50 g (