7 separated eggs, at room temperature
1 cup of fresh orange juice - 240 ml
2 tablespoons of cornstarch - 84 g
7 tablespoons of sugar - 14 g
3 tablespoons of orange liqueur (Cointreau, Curaçao or Grand Marnier)
7 separated eggs, at room temperature
1 cup of fresh orange juice - 240 ml
2 tablespoons of cornstarch - 84 g
7 tablespoons of sugar - 14 g
3 tablespoons of orange liqueur (Cointreau, Curaçao or Grand Marnier)
Beat the egg yolks until they become light and pale in color
Combine the dissolved cornstarch with the fresh orange juice, mix well, and cook over low heat, stirring constantly, until thickened
Remove from heat and let cool
Beat the egg whites until stiff and shiny
Add the sugar a little at a time until stiff peaks form
Fold in the egg yolks gently
Add the orange liqueur, mix, place in a large bowl or individual serving cups, cover, and refrigerate until firm
Chill for 8 hours.
