Ingredients

• 2 oranges
• 20g of corn flour
• 2 eggs
• 1 pinch of salt

Preparation

• Squeeze the oranges and keep the peel.
• Measure the juice into a glass and top up to obtain 15 cl of liquid.
• Heat the 15 cl of liquid and add the zest.
• Add the cornstarch and cook over low heat until it thickens.
• Break the eggs, separate the yolks from the whites. Add the 2 egg yolks to the pan and mix. Beat the egg whites until stiff with a pinch of salt and gently incorporate them into the cooled cream.
• Pour into cups and leave to cool.