Preparation
In a saucepan put the milk, the coffee liqueur, the orange juice, 1/4 cup of sweetener for cooking and heating. Then, in a bowl over a low heat, dissolve the gelatin with the water and the orange zest, without boiling. When dissolved, pour over the flavored milk and stir gently until warm. Beat the whites until stiff, add the rest of the Splenda and add with enveloping movements to the mixture you made. Wet a crown mold with cold water and take it with the mixture. Store in the refrigerator until set (minimum 3 hours). Unmold and serve immediately.
