INGREDIENTS
- - 25 g of gluten free flour
- - 100 g of brown sugar
- - 4 oranges
- - 3 eggs
INSTRUCTIONS
- Squeeze the oranges and of one of them, biological, grate the peel, being careful not to include the white part.
- Separately, finely grind the brown sugar using a coffee grinder.
- In a saucepan, mix the flour, 60 g of grounded sugar, the orange juice, zest and egg yolks; keep the egg whites.
- Bring the cream to a boil, stirring constantly with a wooden spoon until it is curdled.
- Let it cool remembering to turn it several times to avoid formation of the cuticle.
- Whisk the egg whites until stiff with 40 g of grounded sugar and add gently to the cream cooled by now.
- Serve cold.
