Orange cream

Press the oranges to get 35 cl of juice (for me, 700 g of oranges).

Separate the yolks from the whites.

Whisk the whites to stiff peaks and, as they start to firm up, add 1 tbsp of sugar.

Whisk the egg yolks with the rest of the sugar. Fold in the cornflour and the pressed oranges.

Put it on the heat. Once boiling, let it thicken for 3 or 4 minutes.

Add the mandarin syrup (which you can replace with Grand Marnier if you don’t have any, or with nothing at all if you don’t have Grand Marnier either) and leave it to cool.

Fold the egg whites into the cream.

Spoon it into little dishes and leave it to rest for a few hours before eating.