Orange Cream

Ingredients

• 2 untreated organic oranges
• 120 g sugar
• 60 g liquid butter
• 4 eggs
• 1 tbsp Cornstarch
• 2 tbsp Grand Marnier
• 1 can clementines
• fennel fronds
• 1 tsp ground ginger
• 100 ml White wine
• 6 long chocolate biscuits
• 1 tsp powdered sugar

Instructions

1. 1.

   Preheat the oven to 150 °C.

2. 2.

   Separate the eggs. Brush the oranges with flowing warm water and blanch them in boiling water for 20 minutes.

3. 3.

   Drain the fruit and roughly chop it with a knife, then finely puree. Pass the purée through a fine sieve.

4. 4.

   Beat the egg whites into stiff peaks.

5. 5.

   Whisk the yolks and sugar until fluffy.

6. 6.

   Gently fold the cornstarch into the yolk mixture, then add the liquid butter teaspoon by teaspoon. Stir the liqueur into the fruit purée and carefully fold in the meringue. Divide this mixture into six molds, seal tightly with foil, place in a baking dish, and fill halfway with boiling water.

7. 7.

   Bake the pudding for about 40 minutes until set.

8. 8.

   Wash the fennel fronds; combine the mandarin oranges with liquid in a bowl, add the wine. Pour 4 Tbsp of the liquid into a small pot, warm it, add ginger and fennel fronds, remove from heat, let cool, then return to the remaining liquid.

9. 9.

   Pour the pudding out of the molds onto six deep bowls, spread the sauce around the edges. Dust the biscuits with powdered sugar and serve on a plate garnished with cookies.