Vanilla Orange Pudding
Sprinkle the orange pulp with sugar and let stand 30 minutes. Soften the gelatin in cold water. Coarsely puree the orange pulp and mix with enough orange liqueur to meature 500 ml (approximately 2 cups), then slightly heat. Squeeze the gelatin and dissolve in the liquid. Pour into a large (previously moistened with water) pudding mold. Refrigerate for about 1 hour. Cook the pudding according to package instructions. Remove the pudding mold from the refrigerator and fill with the custard. Then refrigerate about 2 hours until set.
Before serving, dip the pudding mold briefly in hot water, slightly loosen the edges with a sharp knife and turn out on a plate. Garnish with orange segments and zest.