Orange Cream

In a bowl, dissolve the cornstarch in orange juice

Transfer to a saucepan and add sugar, vanilla, and a pinch of salt

Heat over low heat, stirring with a wooden spoon until smooth and creamy

Remove from heat, pour into a bowl, and cover with plastic wrap pressed onto the surface of the cream to prevent formation of butterfat

Beat the egg whites until snowy white and add half of the heavy cream without the serum

Mix gently with the orange cream and stir delicately

Distribute in individual servings and chill in the refrigerator

Serve chilled with the remaining heavy cream on top.