Prepare orange mousse. Soak gelatin in cold water for 10 minutes, then dissolve in a small amount of water. Beat the yolk with sugar (190 g) until a fluffy light mass is formed. Shortly before the end of whipping, add orange zest and melted gelatin. Put the resulting mass into a bowl with curd cheese and mix until the lumps disappear. Separately, whip the cream and fold into the cheese mixture. Beat the protein with the remaining sugar in a mixer, add to the cheese mass and mix gently.
Prepare the coolies. Heat the fruit puree to 60 C. Mix the pectin with sugar and gently fold into the puree. Bring the mixture to a boil while stirring. Pour into molds and freeze.
Prepare a biscuit. Line a baking sheet with baking paper. Preheat the oven to 180 C. Beat the eggs with sugar until fluffy, gently stir in the flour. Transfer the dough to a baking sheet, flatten and bake for 5-7 minutes. Cool, cut out circles with a diameter of 8-9 cm and a weight of 5 g.
Mix sugar with water, bring to a boil and boil for 7 minutes. Cool, separate 500 ml, add liquor, mix.
Prepare the glass. In mango puree, add water and glucose. Heat up to 60 C. Mix pectin and sugar, gradually add to the heated mass. Bring to a boil and cook for 3 minutes. Cool down.
Cut the orange zest into thin strips, pour over the sugar syrup left over from the impregnation) and boil until tender.
Assemble the dessert. Pour the orange mousse into a hemispherical silicone mold using a pastry bag. In the middle, pressing lightly, put the frozen coolie and pour some more orange mousse. Put a biscuit on top and soak with impregnation. Freeze. Take the cakes out of the mold, drizzle with fruit glaze and garnish with candied orange zest.