INGREDIENTS:

3 large oranges
1 tbsp corn flour
1 lemon - juice
Grated rind of 2 oranges
3 heaped tbsps sugar
2 tbsps finely cut orange’ glyko tou koutaliou’ (orange peel preserved in syrup)
300 ml double cream, whipped to thick consistency
2 tbsps roasted blanched almonds, split in half

Tip: Reserve some extra pieces of glyko tou koutaliou for decoration

METHOD:

• Dissolve corn flour in 3 tbsps water


• Put the orange juice and the dissolved corn flour in a pot


• Add the lemon juice


• Add the grated orange rind


• Add the sugar


• Boil, stirring all the time


• When mixture is thick remove from heat and let cool


• When completely cold, stir in the ‘glyko tou koutaliou’ (preserved orange peel)


• With a metal spoon fold in the whipped cream


• Serve into individual bowls or in a big dessert bowl, or scoop out the pulp from the orange halves and serve the cream in the orange shells


• Decorate with the ‘glyko tou koutaliou’ pieces (preserved orange peel)


• Sprinkle with the roasted flaked almonds.