Orange cream (4)
Instructions
Thoroughly wash an orange and rind grattugiatene.
Squeeze the oranges and 4 filtered juice.
Pour the egg yolks in a saucepan and sbatteteli with a whisk until they are almost white and become swollen.
Put to fire and add one at a time, continuing to beat with the whip, sugar, starch, Cointreau, orange juice and zest.
Cook until the custard will become thick, then remove from heat and let cool a little.
Snow firmly mounted egg whites, add them to the cream, stirring gently so as not to remove them.
Spread the cream in 4 individual cups and place in refrigerator for two hours before serving.
If you wish, you can garnish cups with a slice of Orange and with zest.
Ingredients and dosing for 4 persons
- 3 eggs
- 150 g of sugar
- 2 tablespoons of cornstarch
- 4 oranges
- 1/2 shot of cointreau