Orange cream

This orange cream is easy to prepare and is perfect as a filling for tarts or to be spread on melba toasts or bread.

Ingredients for the orange cream

1 orange, juice

1 lemon, juice and peel

a pinch of sea salt

3 yolks

45 ml of olive oil

Put the olive oil in a casserole over medium heat until warm.

Remove from heat and add the sugar, orange juice, lemon juice and peel, and finally the salt.

Beat the egg yolks until smooth. Add the other ingredients and cook the mixture stirring from time to time. Don’t boil the mixture.

Let the orange cream cool down and keep it in the fridge in a clean jar for a few days.