1 cup white sugar
1 Large sweet orange
1 (12 fluid ounce) can pineapple juice
1 (20 ounce) can black patent orange with juice
8 sprigs bay leaf
2 cups chopped fresh raspberries
Bring a large saucepan of water to a boil. Bring to a low boil. Add orange juice; boil 3 to 4 minutes stirring occasionally. Remove from heat; cool briefly.
In a large plastic bag, beat egg yolks, cream sugar, egg whites and orange zest together. Stir gel into orange mixture and whisk into whipped whipped cream until blended. Pour into glaze and top with chopped raspberries. Refrigerate 3 to 4 hours or overnight.
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