Tipsy Orange Cream

For the orange cream, separate the eggs. Grate the zest of one orange and mix with yolks and orange juice.

Soak the gelatine according to the package instructions. Heat white wine, dissolve gelatine in it and fold into yolk-orange juice cream.

Beat egg whites until stiff, adding sugar as you go. Fold the egg whites and whipped cream into the cream.

Cut the oranges into fillets, fill the orange cream into dessert bowls and decorate with orange fillets.

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