for 4 person

Crème

3 dl	orange juice
1 tbsp	lemon juice
50 g	sugar
2 tbsp	Maizena cornflour
2	fresh egg yolk
1 dl	full cream

Meringue

1	fresh egg white
1 pinch	salt
2 tbsp	sugar

Meringue cloud

3 dl	milk
3 tbsp	dried fruit & nut mix, roughly chopped

How it's done

Crème

In a pan, whisk the orange juice and all the other ingredients up to and including the egg yolks, bring to the boil on a medium heat, stirring constantly. As soon as the mixture thickens, remove the pan from the heat, stir for a further 2 mins. Pour the crème into a bowl through a sieve, allow to cool, then cover and refrigerate for approx. 1 hours. Stir the crème until smooth. Beat the cream until stiff, carefully fold into the crème using a rubber spatula. Put the crème into the bowls.

Meringue

Beat the egg whites with the salt until stiff, add the sugar, continue beating until the egg whites turn glossy.

Meringue cloud

Heat the milk in a wide pan. Use two dessert spoons to scoop 4 egg-shaped balls out of the meringue mixture, place on top of the milk, leave the lid off and allow to infuse on a low heat below boiling point for approx. 8 mins. Remove the balls using a slotted spoon, serve on top of the crème. Sprinkle the fruit and nut mix over the top.

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