Orange cream

Ingredients for 3 servings:

• 2 organic blood oranges
• 1 organic orange(s)
• 1 packet of vanilla pudding powder
• 300 ml coconut milk
• 1 packet of vanilla sugar
• 1 tbsp sugar
• 2 egg yolks
• ½ bar of white chocolate
• 100 ml whipped cream

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Cooking/baking time approx. 10 minutes; Total time approx. 1 day 40 minutes

The day before, wash the organic orange and brush it thoroughly. Tear the zest from the peel. Let it dry slightly, then mix it with the vanilla sugar and grind it into a fine mortar. Cut the white chocolate into pieces. Place the heavy cream in a saucepan and heat it in a bain-marie. Dissolve the chocolate in the cream. Chill until the next day. The next day, place a bowl in a bain-marie. Beat the egg yolks and sugar over a hot bain-marie until light and fluffy. Squeeze the blood oranges and mix the juice with the coconut milk. Place a saucepan on the stove and cook a pudding with the pudding mix (without adding sugar) as usual. Let it cool. Meanwhile, whip the chocolate cream with a mixer until stiff peaks form and stir it into the cooled pudding, adding the orange zest. Pour the cream into glasses or bowls and chill for about 1 hour. Garnish, serve, and enjoy.