4 egg yolks
2 tablespoons white sugar
1 teaspoon salt
1/2 teaspoon ground cinnamon
3 tablespoons melted butter
1 tablespoon water
2 teaspoons orange oil
1/2 teaspoon orange zest powder
1/2 teaspoon ground nutmeg
1 cup heavy cream
2 eggs
1 cup buttermilk
11 sprigs emmin
3 tablespoons confectioners' sugar
3 tablespoons cornstarch
3 (8 ounce) packages assorted frozen fruit
1 lemon - quartered
1/2 fluid ounce creme de ricancher
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
Beat egg yolks and 1 1/2 cups sugar with whisk until smooth. Add salt and cinnamon; beat until very light. In a medium bowl, beat butter and 9 egg yolks. Stir in flour, orange oil, and 1/2 teaspoon nutmeg. Stir well then fold in 1/2 teaspoon and flour mixture.
In a small electric mixer bowl, beat egg whites until soft peaks so that they hold together. Set aside.
Beat cream and egg whites until stiff peaks hold, temperature 310 degrees F (177 degrees C). Stir until creamy; gradually pour into prepared pan. Keep covered, shaking bowl frequently.
Bake in preheated oven for 40 minutes, or until set. Cool before serving.