Cointreau Cream

• For  6 servings
• Difficulty  low
• Time  30 minutes plus resting

Ingredients
1tbsp glazed sugar
3 egg yolks
1tbsp lemon extract
4tbsp orange extract
2tbsp Cointreau
Egg whites
Sugar
1 small orange
500gr skimmed milk
250gr biscuits

Preparation

1. Put the glazed sugar and egg yolks in a blender, blend until it becomes a thick, white cream.
2. Add the fruit extract and liquor little by little.
3. Pour the mix into a container, place it into a casserole pot that has hot water (not boiling) and stir the cream until it becomes foamy.
4. Remove from fire and continue stirring until it cools off a little.
5. Put the cream in glass cups with candied borders (to candy the borders, wet the glass cups in egg whites and then place them in sugar).
6. Put in the freezer for 1 hour.
7. At the moment of serving decorate the glass cups with slices of oranges.
8. Accompany with a plate of skimmed milk and another of biscuits.

Practical advice
Try not to make the water boil when preparing the cream, it’s bound to curdle.

 

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