Orange cream (4)

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.