|Yields 4 servings
• 200 ml orange juice
• 2 teaspoons cornstarch
• 2 egg yolks beaten
• 2 tablesppons granulated sugar
• 2 oranges
• 200 ml whipped cream
• 2 egg whites, beaten stiff
Bring orange juice and cornstarch to a boil by stirring constantly. Remove pan from heat. Mix egg yolks and sugar in a separate bowl and add to orange juice, stirring hard. Heat orange cream just shortly before boiling, stirring constantly. Remove from heat and cool down mixture. To avoid skin, stir cream once in a while. When cool, keep in fridge until shortly before serving.
Peel oranges, remove white skins, divide in 8 wedges each, and cut those into thin slices. Put aside in a bowl.
Directly before serving: carefully fold whipped cream and stiff egg whites in orange cream
Divide orange slices in 4 dessert bowls, leaving a few aside for garnishing. Pour orange mousse in bowls, garnish nicely and serve at once.