For the orange cream with marinated orange fillet, wash two oranges hot and thinly grate the rim. Chop half again finely and put away. Boil the other half in a pot of white wine and drain in a sieve.
Melt 1 tbsp butter in a pan and toss the organ zest in it, sprinkle with 1 tbsp confectioners’ sugar and caramelize.
Place on a kitchen rack to cool, then squeeze two oranges and soak gelatin in plenty of cold water.
Place egg yolks, confectioners’ sugar, vanilla sugar and orange juice in a metal bowl and whisk in a non-boiling water bath until creamy.
Squeeze out the gelatin and mix into the cream, stirring until the gelatin has dissolved. Stir the cream in a cold water bath and cool to room temperature.
Refrigerate briefly and beat the egg whites until stiff. Once stiff, gradually sift in the sugar and finish beating the egg whites. Whip the cream until stiff as well.
Remove the cream from the refrigerator and whisk in the cream and finely chopped zest first, until the cream is smooth. Then fold in the beaten egg whites, preferably with a rubber spatula.
Pour the mixture into cold-rinsed molds or immediately into portion molds and chill for at least 6 hours.
Cut the fillets from the 6 remaining oranges and steep with orange liqueur for about 2 hours.
Mix the orange cream with ma