Creamy orange mousse

1. Squeeze the oranges and ½ lemon. Break the eggs and separate the whites from the yolks. In a bowl, work the yolks with the granulated sugar and corn starch. Incorporate the juice little by little.

2. Pour it into a saucepan and boil over low heat, stirring constantly. Beat the egg whites until stiff peaks.

3. Remove from heat, add the orange liqueur to the cream and fold over the whipped egg whites. Beat vigorously and divide into 4 bowls. Cool for 3 hours in the fridge.

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