For the cream
"2 1/2 cups of milk (600 ml)"
"1 cup of coconut milk (240 ml)"
"1/2 cup of sugar (90 g)"
"1/3 cup plus 2 tablespoons of cornstarch (50 g)"
"4 navel oranges (1 kg)"
For the syrup
"1 cup of sugar (180 g)"
"1/2 cup of orange juice (120 ml)"
"1/4 cup of orange liqueur (60 ml)"
"6 nasturtium flowers (for garnish)"
For the cream
"2 1/2 cups of milk (600 ml)"
"1 cup of coconut milk (240 ml)"
"1/2 cup of sugar (90 g)"
"1/3 cup plus 2 tablespoons of cornstarch (50 g)"
"4 navel oranges (1 kg)"
For the syrup
"1 cup of sugar (180 g)"
"1/2 cup of orange juice (120 ml)"
"1/4 cup of orange liqueur (60 ml)"
"6 nasturtium flowers (for garnish)"
Prepare the cream: In a medium saucepan, bring the milk, coconut milk, sugar, and cornstarch to a simmer over low heat, whisking constantly until the mixture thickens (about 8 minutes)
Remove from heat and reserve
Peel the oranges, removing the white pith
Cut three of them into sticks and chop into pieces
Cut the fourth orange into slices about 0.5 cm thick and line the bottoms of six fritter molds with them
Fill each mold halfway with the cream, distribute the orange pieces evenly, and top with the remaining cream
Refrigerate until firm (about 2 hours)
Prepare the syrup: In a medium saucepan, combine the sugar, orange juice, and orange liqueur
Bring to a boil over high heat, then reduce the heat and simmer for about 15 minutes or until the syrup reaches the desired consistency
Remove from heat and let cool (about 10 minutes)
Unmold the fritters onto individual plates, garnish with nasturtium flowers, and drizzle with the warm syrup
Serve immediately
426 calories per serving
