Soak the gelatine in cold water.
Mix the egg yolks with sugar and orange back in a pot. Stir the orange juice with the starch until smooth and fold into the egg yolk mixture. Heat everything while stirring ( but do not let it boil ) until the mixture becomes creamy. Remove the cream from the heat. Dissolve the gelatine in the warm cream.
Stir the curd with the Cointreau into the cooled cream. Fold in the whipped cream. Chill the orange quark cream in the refrigerator until firm.
