Orange Crement Dessert

Crement is the star of the day today. It is New Years Eve. I used some for my Pumpkin Bellini. 

Now it is time for a boozy dessert.

It is not too sweet and not too heavy. Great to have after splurching on a heavy Raclette.

Preparation is easy, but to do in 3 steps.

Recipe for 4:

350 ml orange juice

2 egg yolks

40 g potato starch

105 g icing sugar

125 ml Crement or Prosecco

2 egg whites

Pinch of salt

150 ml double cream, 1 tsp vanilla sugar

Bring the orange juice up to temperature. Mix egg yolks with starch and sugar and pour 1/3 of the warmed up juice over it. Stir well. Bring the other juice to a boil and add the mix. 

Stir well and reduce the heat and cook until it thickens. Let it cool down 5 min.

Beat the egg whites with salt and stir that in the orange pudding. Split between 4 dessert cups and cool down completely.

Beat the cream with vanilla sugar and top the puddings.