Bicolor Cream with Orange

Reserve 4 tablespoons of cornstarch and place the rest in a medium saucepan, with the orange juice and cornstarch

Heat over medium heat, stirring constantly, until smooth

Pour into a bowl and let cool, covered with plastic wrap to prevent formation of skin

In a stand mixer, beat egg whites until stiff peaks form

Gradually add the reserved cornstarch, beating without stopping until stiff peaks form again. Reserve

In another bowl of the stand mixer, whip heavy cream until stiff peaks form

Add the beaten egg whites and mix gently

Divide among four individual serving dishes

Place orange creme on top, refrigerate for at least 3 hours before serving

417 calories per portion