Place the grated peel of 1 orange and milk in a saucepan and bring to the boil, then turn off and leave to cool.
Beat the egg yolks well with the sugar, then add the lukewarm milk.
Squeeze the orange whose peel you have grated: you will need 100 ml of juice.
Soak the isinglass in cold water for 10 minutes.
Transfer the milk and egg mixture back into the saucepan after filtering it, add the orange juice (also filtered) and cook for 5-10 minutes, stirring constantly with a whisk.
Turn off the heat and add the gelatine after squeezing it gently, stirring immediately with the whisk to make sure it dissolves well, then leave to cool.
Whip the cream, well cold from the fridge, and incorporate it into the mixture in 3-4 batches, mixing delicately with a spatula, moving from bottom to top.
Pour the mixture thus obtained into the mold with the bottom lined with baking paper, level the surface well and leave to rest in the fridge for at least 2 hours before gently turning out.
Wash the second orange well, cut it into very thin slices and use it to decorate the dessert.
The orange Bavarian cream is ready, all you have to do is serve it.
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