Orange Slice

Prepare the cream: In a medium saucepan, over low heat, cook the milk, coconut milk, sugar, and cornstarch, stirring constantly, until thickened (approximately 8 minutes). Reserve

Peel the oranges and remove the white pith

Cut three of them into sticks and slice them up. Reserve

Cut the fourth orange into six thin slices and use them to line the bottoms of six molds with a diameter of 8.5 cm

Fill half of each mold with the cream, distribute the reserved orange pieces on top, and cover with the remaining cream

Let it set in the refrigerator for about 2 hours

Prepare the sauce: In a medium saucepan, over high heat, combine the sugar and orange juice

Bring to a boil, then reduce the heat and simmer for about 15 minutes or until the sauce reaches a thick, syrupy consistency (test by dipping a spoon into the hot sauce and letting it cool slightly; if it forms a resistant thread, it's ready)

Remove from heat, add the liqueur, and mix well

Let it cool to room temperature (about 10 minutes)

Unmold the molds onto six plates, garnish with nasturtium flowers, and drizzle with the sauce

Serve immediately

426 calories per serving

Note: Nasturtium flowers are originally from Peru and are now also produced in Brazil

You can substitute them with other edible flowers, but never buy them from florists

For edible flowers to be safe for consumption, they undergo a special cultivation process.