Orange Liqueur Cream

Remove the peel from the oranges, removing the white skin completely. Remove the fillets between the separating skins, squeeze out and collect the juice. Beat egg yolks and powdered sugar with a whisk over a hot water bath for about 7 minutes until creamy. While beating, gradually add orange liqueur and orange juice. Next, chill the cream in iced water. Pour the orange fillets and the crem into dessert glasses. Garnish the crem with lemon balm and 1 biscotti each before serving.

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