Method

• 1.
  Gently heat milk in a saucepan over medium heat with vanilla bean and orange zest to just below boiling point. Remove from heat, then stand for 10 minutes to infuse. Remove and discard vanilla bean and orange zest.
• 2.
  Meanwhile, place the egg yolks and sugar in a large bowl and beat with electric beaters until thick and pale. Slowly pour the infused milk into egg yolk mixture, whisking constantly until combined. Return mixture to a clean saucepan and stir over low heat for 5-8 minutes until the mixture is thick enough to coat the back of a wooden spoon. Remove from the heat.
• 3.
  Meanwhile, soak the gelatine leaves in a bowl of cold water for 5 minutes or until softened. Squeeze out any excess water, then add gelatine leaves to the warm custard, whisking until dissolved. Working quickly, whisk the chocolate into the custard until melted. Gently stir in the cream, then stir in the Strega.
• 4.
  Strain the custard into a jug, then divide among eight 1/2 cup (125ml) moulds or glasses (or use one 1L mould). Cover with plastic wrap and place in the fridge for 4 hours or until set, then serve with pistachio amaretti.