Whipped Orange Cream

As with many of my recipes, I take liberties with this one. I found out inadvertently when in the middle of making it one day, that it works well without the white chocolate!

And I’ve also made a lemon variation

• Replace 6 tablespoons orange juice with 1/4 cup lemon juice
• Replace 1 tablespoon grated orange rind with 1/2 tablespoon lemon zest

Whipped Orange Cream

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Ingredients

• 1/2 cup sugar
• 2 large eggs
• 6 tablespoons fresh orange juice
• 1 tablespoon orange rind grated
• 8 ounces white chocolate good-quality, chopped
• 1 1/2 cups whipping cream chilled

Adjust servings:

Units:MetricUS Imperial

Instructions

1. Combine 1/2 cup sugar, eggs and lemon juice in top of double broiler set over simmering water. Whisk until it thickens and candy thermometer registers 160°F, about 5 minutes.
2. Remove from over water. Add chopped white chocolate and whisk until smooth. Cool to room temperature.
3. Beat cream in large bowl to firm peaks.
4. Fold in white chocolate mixture.

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