Instructions

1. Heat the Soy Milk with the orange peel and 40 g of sugar. Remove from heat and leave to infuse for 20 minutes, then strain.
2. Whisk the egg yolks with the remaining sugar and stir in the sifted starch, then pour in the drink mixing to avoid lumps. Put on the stove over low heat and thicken the cream without letting it boil. Remove the pan from the heat and add the gelatine soaked in cold water and squeezed, then flavor with the liqueur and orange juice. Pour the mixture into 7 cm molds, already brushed with almond oil, and place them in the fridge to harden for about 4 hours.
3. Decoration: Unmold the puddings on the saucers and decorate them with orange and strawberry slices.