1Place the orange slices in a cooking pot with cold water, boil them for 10 minutes, turn off the stove, dispose of the water and repeat this process 2 more times.
2Strain the orange slices while they cool off.
3Finely chop the orange slices and weight them.
4Add the oranges and the equivalent weight of sugar to a cooking pot, and boil at medium flame until it forms jam.
5Mix the white flour, baking powder, butter, and salt in a large bowl using a fork, until it forms crumbs.
6Mix the egg yolks, vanilla, and sugar in a different bowl, until it obtains a pale color.
7Add the eggs to the flour and beat until the flour is no longer visible and you obtain dough.
8Remove the dough from the bowl, cover with plastic wrap, and let it sit in the refrigerator for 30 minutes.
9Preheat the oven at 180 C 15 minutes before the dough is ready.
10Place the dough in the counter-top and flatten until its 5 millimeters tall.
11Separate the dough using a cookie cutter and bake at 180 C until they obtain a golden brown color.
12Heat the sugar in a cooking pot at medium-low flame. It will start melting and obtain a golden dark color.
13Carefully add the orange juice using a frosting sleeve and stir until there are no lumps.
14Place the oranges in a large bowl and half of the Orange Sauce.
15Place a layer of plastic film on a muffin tray and add a small layer of sliced oranges on each cup. Tap against the bottom of the tray to ensure they are firm and even.
16Mix the gelatin with water in a small bowl and let it sit until it obtains a spongy texture.
17Heat the gelatin for 10 seconds in the microwave, remove it from the microwave, and let it cool off.
18Mix the heavy whipping cream and powdered sugar using a food processor until it obtains a smooth texture.
19Add the gelatin to the food processor bowl and mix at slow speed until the cream thickens.
20Add the tablespoon orange jam to the bowl, stir until everything is mixed, and place the cream into a frosting sleeve.
21Fill the cups in the muffin tray with as much cream as desired and place a sablee cookie on top.
22Place the muffin tray in the freezer for 30 minutes or in the refrigerator for 1 hour. You can let it sit there as much as you like before removing from the freezer/refrigerator.
23Remove the Orange Timbales from the muffin tray, place on a plate with the sablee cookie facing downwards, and serve as cold as you like.