Separate eggs. Put juice, sugar, egg yolks, starch and orange flavor in a saucepan and stir cold. Bring to the boil while stirring, reduce the heat significantly and continue stirring until a thick, creamy pudding is formed. Let it cool down in the pot to lukewarm. Stir it from time to time so that no skin forms.

While doing this, beat the egg white until stiff, then fold it into the lukewarm pudding and transfer it to a bowl. Place in the refrigerator for 1 hour to cool.

To serve, cut off small dumplings and serve with a few dabs of cream. A quick, airy, fruity dessert is ready.

It can also be prepared with any other fruit juice. But then the own sweetness of the juice should be taken into account and accordingly more or less household sugar (or another sweetener) should be added.