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Article by Rena


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


  • 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.

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